Broccoli-Cauliflower Soup

• 1/2 head cauliflower
• 1 head broccoli
• 1 lb. carrots, sliced
• 4 chicken bouillon cubes
• 1/2 c. margarine
• 1/2 c. butter
• 1/2 c. diced celery
• 1/2 c. diced onion
• 1 c. flour
• salt and pepper
• 1 tsp. Accent
• 6 c. milk

1. Cut up stalks of cauliflower and broccoli into little pieces and leave "flowers" intact.
2. Steam in 2 cups of water the cauliflower, broccoli and carrots.
3. When vegetables are tender, drain them, saving the liquid.
4. Set vegetables aside.
5. Add bouillon cubes to the hot liquid.
6. In a kettle, melt the margarine and butter.
7. Add celery and onions; saute until clear.
8. Using a wire whip, add flour and milk, a little at a time.
9. Don't scorch. Add bouillon broth to cream mixture.
10. Add vegetables, salt, pepper and Accent.

cauliflower, broccoli, carrots, chicken bouillon cubes, margarine, butter, celery, onion, flour, salt, accent, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228418 (may not work)