Ingredients

6 medium carrots
1 chicken bouillon cube
1/2 Cup boiling water
1/4 Cup butter
3 medium onions, sliced
1 Tablespoon flour
1/4 Teaspoon salt
dash of black pepper
3/4 Cup water
pinch of sugar

Instructions

Cut carrots in julienne strips. Dissolve chicken bouillon cube in 1/2 cup boiling water, add carrots and cook, covered for 10 minutes. Melt butter, add sliced onions and cook covered for 15 minutes, stirring occasionally. Stir in remaining ingredients and bring to a boil.Add carrots and stock. Simmer uncovered 10 minutes.

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