Cream Of Parisienne - cooking recipe

Ingredients

1 (16 to 18 oz.) frozen California Blend veggies
1/2 c. butter
1/2 c. celery
1/2 c. onion
1 c. flour
4 chicken bouillon cubes
6 c. cold milk
1 c. diced ham
1 tsp. pepper
salt to taste

Preparation

Cook frozen vegetables in 2 cups water.
Do not drain.
Melt butter.
Add celery and onion; saute until clear.
Add flour.
Stir until blended.
Add bouillon cubes and milk to butter mixture. Stir and cook until thick and smooth.
Add vegetables and liquid. Add ham and seasonings.
Simmer until heated through.