CARROTS LYONNAISE

1 lb. carrots
1 chicken bouillon cube dissolved in ½ c. boiling water
¼ c. butter
3 med. onions, sliced
8 oz. mushrooms, sliced
1 TB flour
Salt and pepper to taste
¾ c. water

Peel carrots and cut in julienne strips. In saucepan cook carrots in bouillon covered for 10 minutes. In separate saucepan melt butter; add onions and mushrooms and cook covered 15 minutes, stirring occasionally. Stir in flour, seasonings and water and bring to boil. Add carrots and stock and simmer uncovered 10 minutes. If desired, add a pinch of sugar.