Parisian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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