| 1 | Melt butter over medium heat. |
| 2 | Add flour, stirring constantly, until the mixture becomes puffy. |
| 3 | Add water, bouillon powder, onions, potatoes and carrots. |
| 4 | Bring to a boil, stirring occasionally. |
| 5 | Reduce heat and simmer until potatoes are almost done (about 5 to 6 minutes). |
| 6 | Add broccoli and return to boil. |
| 7 | Simmer for another minute. |
| 8 | Makes 3 large servings (which with a chunk of french bread or the like would make a hearty meal, quantity-wise). |
| 9 | Variations: for thinner soup, use less flour. |
| 10 | For vegetables with a more delicate flavor, use less bouillon powder. |
| 11 | If using sliced mushrooms, asparagus and frozen or fresh green peas as vegetables, use slightly less flour, slightly less bouillon powder, and a dash of sugar. |
| 12 | (start with the asparagus, adding peas and mushrooms when asparagus is almost done. |
| 13 | No onion in that one, btw, it would overwhelm the other flavors). |
| 14 | If all you"ve got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering). |
| 15 | What, not even potatoes? throw in somewhat more chopped onion and add rice, and serve with fresh chopped parsley |
