2 c. beef bouillon
1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen asparagus, cut in half
1 (14 oz.) can baby carrots
1 (3 oz.) can sliced mushrooms
4 tbsp. flour
2 tsp. salt
1/4 c. cold water
2 hard cooked-eggs, peeled and quartered

Heat bouillon in large saucepan. Add vegetables; simmer 8-10 minutes. Add flour and salt to cold water; blend until smooth. Stir into vegetables. Cook over low heat, stirring constantly until thickened. Pour into serving dish. Garnish with eggs. Serves 8.