Peas And Carrot Stew Vegetarian

• 64 ounces peas and carrots
• 2 potatoes
• 1/2 onion, diced
• 1 chicken bouillon cube
• 1/3 cup water
• 2 tablespoons butter
• 1/4 cup flour
• curry
• salt
• pepper

1. Peel and dice 2 potatoes. Saute 1/4 cup of diced onion.
2. In a medium sized pot ad canned peas and carrots, diced potatoes and sauteed onions. Ad 1/3 cup water and cubed broth. Ad salt, pepper and some curry powder to taste and cook until potatoes are done.
3. Melt butter on medium heat in a small pot and ad flour to it. Stir constantly until combined with melted butter, forming a lightly yellow/golden lump. Ad 1/4 cup of warm liquid from the soup pot and whisk into the butter/flour ball until everything has a thick creamy consistency. This is called a Roux.
4. Ad the Roux to the pea and carrot soup and stir until everything is well combined. Boil for 2 minutes and simmer for another 2-3 minutes. Should the stew become too think, add some more broth or water.
5. The stew is now ready to be served.

peas, potatoes, onion, chicken, water, butter, flour, curry, salt, pepper

Taken from www.food.com/recipe/peas-and-carrot-stew-vegetarian-356097 (may not work)