1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen broccoli spears
3 carrots, peeled, cut in 1" strips

SAUCE:

2 tbsp. butter
1/4 c. onions, minced
2 tbsp. water
1 can mushroom soup, undiluted
1/2 c. sour cream
3 oz. jar sliced mushrooms, drained

In microwave dish, cook carrots and 2 tablespoons water until tender crisp (4 minutes or as necessary). Add cauliflower and broccoli. Microwave until tender. Do not over cook. Drain.

SAUCE: Saute onion in butter. Add chicken bouillon, water and mushrooms. Simmer until onions are tender. Add mushroom soup and bring to simmer. Add sour cream. Stir until smooth. Pour over vegetables.