Vintage Recipe--Cream of Carrot Soup

3 Tbsp butter

1 Tbsp chopped onion

3 Tbsp flour

1 tsp salt

Dash of pepper

3 cups milk
3 cups shredded carrots

2/3 cup boiling salted water

1/3 cup half and half
Paprika and chopped parsley

Melt butter in a large saucepan. Add onion and cook until soft. Blend in flour, salt and pepper. Add milk; cook until thickened, stirring constantly. Cook carrots in water for 10 minutes; add to milk mixture. Just before serving add half and half. Garnish with paprika and chopped parsley.  Makes 6 servings.