Ingredients

• 2 Tbsp Unsalted Butter
• 1/2 cup Potato Flour
• 1 dash Salt and Pepper
• 1 tsp Cayenne Pepper
• 2 tsp Mustard Powder
• 4 cups Water
• 1 Chicken Bouillon Cube(s)
• 2 Tbsp Chives
• 1 cup Carrots coarsely chopped

Instructions

1. In a non-stick pot, melt the butter and than add the flour and spices. Stirring constantly on medium heat, cook for 3-5 minutes. This is called a roux.
2. Add water 1 cup at a time, stirring to prevent lumps. Add bullion cube, smashing it into the broth. Bring to a boil and than add the chives and carrots. Bring back to a boil then turn to simmer and cook at least 1/2 hour until carrots are soft (cooking for an hour is preferred). Add salt and pepper to taste.
   
   
   
   Makes 4 servings.