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Categories:
water chicken bouillon cubes carrot celery stalk potato flour butter frozen peas frozen green beans frozen cauliflower dill pepper Rosamarina
Viewed: 47 - Published at: a year agoIngredients
- 4 c. water
- 4 chicken bouillon cubes
- 1 carrot, diced
- 1 celery stalk, diced
- 1 potato, diced
- 1 Tbsp. flour
- 1 Tbsp. butter
- 1/4 c. frozen peas
- 1/4 c. frozen green beans
- 1/4 c. frozen cauliflower
- dill to taste
- pepper to taste
- 1/4 c. rosamarina (tiny pasta)
Method
- Combine water and bouillon in saucepan.
- Bring to a boil; let bouillon dissolve.
- Add carrots, celery, potato and rosamarina. Simmer about 10 minutes.
- Saute onions in butter until soft.
- Add to soup.
- Make roux with remaining butter and flour.
- Add more butter if preferred.
