1 1/2 cps peeled, diced, mushrooms
1/2 cp grated carrot
1/2 cp minced celery
3 tbsp butter
4 cps boiling water
3 bouillon cubes
1/2 tsp onion juice
tiny croutons

Instructions

1 - Melt the butter; add the vegetables and saute' slowly for 5 minutes.
2 - Add the water; simmer 15 minutes or until vegetables are tender.
3 - Add the bouillon cubes dissolved in a little extra hot water.
4 - Season with the onion, salt, and pepper, if necessary and serve with the croutons.