1) In a saucepan boil 1/2 cup water. Stir in bouillon cube to dissolve.
2) Stir in celery, carrot, and rosemary.
3) Cook over simmering heat for 15 minutes.
4) In a saucepan melt butter.
5) Stir in flour and salt.
6) Mix milk and cook till bubbly, stirring occasionally.
7) Mix sauce with undrained vegetables.