2 tablespoons chicken bouillon, divided
1 cup water
1 cup sliced carrot
2 teaspoons onion powder
salt to taste
3 cloves garlic, chopped
4 tablespoons butter, melted
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/3 cup chopped fresh parsley
In a small saucepan, combine water, carrot, onion powder, salt, garlic and 1 tablespoon butter. Bring to a boil; boil for 8 minutes.
Stir carrot mixture with 1 teaspoon flour, 1 teaspoon baking soda, parsley and lemon juice into pan with lemon mixture. Gently whisk carrot mixture into lemon mixture, whisking well. Simmer uncovered for 10 minutes.
⭐ ⭐ ⭐ ⭐