1/4 c. butter
3 c. chopped onions
14 carrots, pared & sliced
6 ribs celery, sliced
1 tsp. chicken bouillon granules
1 c. boiling water
3 tbsp. all purpose flour
1/4 tsp. pepper

In large saucepan melt butter over medium heat. Add onions and cook 10 minutes, stirring occasionally, or until tender. Add carrots and celery, reduce heat to low, cover and cook 25 minutes or until vegetables are tender.

Add bouillon to boiling water stirring to dissolve. Place flour in small bowl gradually whisk in part of the hot bouillon to make smooth mixture. Stir in pepper. Then stir flour mixture into remaining bouillon. Stir into hot vegetables. Bring to boil and cook, stirring 2 to 3 minutes until thickened.