Created by breezermom on July 23, 2016
Step 1: Saute carrot and onion in butter in a skillet until tender. Reduce heat to low; add lour, stirring until smooth. Cook 1 minute, stirring constantly.
Step 2: Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Step 3: Add half-and-half and the next 3 ingredients; stir well. Cook until thoroughly heated, but do not boil. Stir in watercress, red pepper, and black pepper.