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2 tablespoons butter
1 sliced onion
1 tablespoon flour
4 cups beef broth
3 1/2 cups sliced carrots
1 cup minced celery
1/2 cup sliced potatoes
2 teaspoons salt
1/4 teaspoon pepper
Melt butter in skillet and sauté onion until brown. Mix in flour. Add broth and other ingredients. Simmer over low heat for an hour or until vegetables are completely tender. Serve either chunky or run through a blender to make the soup smooth and creamy. | 