Parisian Vegetable Soup

• 1 (16 oz.) pkg. frozen vegetables (mixture of cauliflower, broccoli and carrots)
• 1/2 c. chopped celery
• 4 chicken bouillon cubes
• 6 c. milk
• 1 tsp. Accent (m.s.g.)
• 1/2 c. butter and 1/2 c. oleo
• 1/2 c. chopped onions
• 1/4 to 1/3 c. flour (depending on thickness desired)
• 1 c. diced ham
• salt and pepper to taste

1. Cook vegetables in 2 cups water.
2. Don't drain.
3. Melt butter and oleo in large kettle and add the chopped celery and onion. Saute until clear.
4. Add flour and stir until blended.
5. Add 4 crushed bouillon cubes.
6. Add 6 cups cold milk.
7. Stir until smooth, but don't boil.
8. Add vegetables and liquid from vegetables.
9. Add 1 cup diced ham, 1 teaspoon Accent, salt and pepper to taste.
10. Heat thoroughly, but don't boil.
11. Makes 3 quarts.

frozen vegetables, celery, chicken bouillon cubes, milk, accent, butter, onions, flour, ham, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228417 (may not work)