Lemon-Carrot Bouillon

• 2 cups beef bouillon
• 3 small carrots, peeled and sliced thin
• 4 slices lemons, very thin
• 2 teaspoons lemon juice
• 3 tablespoons chopped fresh parsley

1. Combine in a saucepan the bouillon, carrots, lemon slices and juice and 2 tablespoons of the parsley.
2. Cover and simmer for 15 minutes or just until carrots are tender.
3. Serve immediately, ladling a lemon slice into each bowl.
4. Sprinkle a little fresh parsley on each serving.

beef bouillon, carrots, lemons, lemon juice, parsley

Taken from www.food.com/recipe/lemon-carrot-bouillon-132122 (may not work)