Cream Of Parisian Soup - cooking recipe

Ingredients

16 to 18 oz. frozen vegetables (cauliflower, broccoli or carrots)
1/2 c. oleo
1/2 c. chopped celery
1/2 c. chopped onion
1 c. all-purpose flour
4 chicken bouillon cubes
6 c. cold milk

Preparation

Cook frozen vegetables in 2 cups water until just tender. Melt oleo and saute celery and onion until slightly clear.
Add 1 cup flour.
Stir until blended.
Crush the 4 bouillon cubes and add to the flour, celery and onion mixture.
Add 6 cups cold milk slowly and stir until thick and smooth.
Add cooked vegetables plus the liquid.
Season to taste.
Makes 3 quarts.