Instant Vegetable Soup - cooking recipe

Ingredients

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)

Preparation

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.