1 lb. sliced carrots
1 chicken bouillon with 1/2 c. hot water
1/4 c. butter
1 lg. onion, diced
1 tbsp. flour
1/4 tsp. salt & pepper
3/4 c. water

Simmer carrots in bouillon and water for 10 minutes; saute onions in butter until tender. Add flour, salt and pepper to onions and thicken. Add 3/4 cup water to onion mixture, stir until mixed well then add carrots and bouillon liquid. Simmer until well blended and bubbly. Sprinkle parsley or dill when serving.