Creme Of Parisienne Vegetable Soup

• 16 to 18 oz. frozen vegetables (cauliflower or broccoli), adding some carrots for color
• 2 c. water
• 1/2 c. butter and 1/2 c. margarine (I use 1 c. butter)
• 1/2 c. chopped celery
• 1/2 c. chopped onions
• 1 c. all-purpose flour
• 4 chicken bouillon cubes, crushed
• 6 c. milk
• 1 c. diced cooked ham
• 1 tsp. white pepper
• 1 tsp. Accent
• salt to taste

1. Cook frozen vegetables and carrots in water just until tender. Melt butter and margarine; add celery and onions.
2. Saute until onions are slightly clear.
3. Add flour; stir until well blended. Crush bouillon cubes and add 6 cups milk.
4. Stir until thick and smooth.
5. Add cooked vegetables plus the liquid.
6. Add remaining ingredients.
7. Makes 3 quarts.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319729 (may not work)