Oldfashioned Carrot Soup

For a thinner soup add additional milk until desired consistency.

In large heavy pot, over mediumhigh, bring broth, carrots, onions,celery and parsley to a boil. Cover; reduce heat and simmer untilvegetables are tender, about 30 minutes. Cool slightly. In a blendercontainer or food processor, blend mixture in batches until smooth. Setaside. In same saucepan, melt spread; blend in flour. Stir in carrotmixture and milk. Cook, stirring occasionally, until heated through.

Garnish with additional parsley, if desired. This makes 8 servings.