Cream Of Persian Soup - cooking recipe

Ingredients

1 (16 oz.) bag frozen mixed vegetables (broccoli, cauliflower, carrots, etc.)
2 c. water
1/2 c. butter
1/2 c. margarine
1/2 c. chopped celery
1/2 c. chopped onion
1 c. flour
4 chicken bouillon cubes
6 c. cold milk
1 c. cooked diced ham
1 tsp. white pepper
1 tsp. Accent
salt to taste

Preparation

Cook vegetables in water until tender. Set aside. Melt butter and margarine in large pot. Saut celery and onion in butter until tender. Add flour to butter mixture and stir until smooth. Add bouillon cubes (crushed) and milk. Stir until smooth. Stir in vegetables and liquid. Add ham, pepper, Accent and salt. Stir and let thicken.