Lemon-Carrot Bouillon

From a little Norwegian Recipes book of mine. Makes 4 servings.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

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. Sprinkle a little fresh parsley on each serving.