Title: Austrian homestyle generic vegetable soup
 Categories: Soups, Vegetables
      Yield: 3 servings
 
      4 tb Butter or margarine (or oil,
           -or lard)
      3 tb All purpose flour
  1 1/2 pt Water
  3 1/2 ts Knorr Beef Flavor Consomme
           -Mix (or similar bouillon
           Powder or cubes)
      2 tb Chopped onion
      1 md Carrot, diced
      2 c  (approx.) broccoli or
           -cauliflower, cut into small
           -pieces
      1 md Potato, peeled and diced
 
  Melt butter over medium heat.  Add flour, stirring constantly, until
  the mixture becomes puffy.  Add water, bouillon powder, onions,
  potatoes and carrots.  Bring to a boil, stirring occasionally.
  Reduce heat and simmer until potatoes are almost done (about 5 to 6
  minutes).  Add broccoli and return to boil.  Simmer for another
  minute.
  
  Makes 3 large servings (which with a chunk of French bread or the like
  would make a hearty meal, quantity-wise.)
  
  VARIATIONS:  For thinner soup, use less flour.  For vegetables with a
  more delicate flavor, use less bouillon powder.  If using sliced
  mushrooms, asparagus and frozen or fresh green peas as vegetables,
  use slightly less flour, slightly less bouillon powder, and a dash of
  sugar. (Start with the asparagus, adding peas and mushrooms when
  asparagus is almost done. No onion in that one, BTW, it would
  overwhelm the other flavors.) If all you've got is potatoes and
  onions, add quarter teaspoon caraway seeds early on (when you reduce
  to simmering).  What, not even potatoes? Throw in somewhat more
  chopped onion and add rice, and serve with fresh chopped parsley.
  
  Posted by Karin Brewer. Courtesy of Fred Peters.