Parisian Soup - cooking recipe

Ingredients

1 (16 to 18 oz.) pkg. frozen vegetables (mixture of broccoli, carrots and cauliflower)
1/2 c. oleo
1/2 c. butter
1/2 c. chopped celery
1/2 c. chopped onions
1 c. all-purpose flour
4 chicken bouillon cubes (optional)
6 c. cold milk
1 c. diced ham
1 tsp. pepper
1 tsp. Accent

Preparation

Cook frozen vegetables in 2 cups of water until tender.
Mix oleo and butter.
Add celery and onions.
Saute until onions are clear.
Add flour and stir until blended.
Add bouillon and milk. Stir.
Add the vegetables, ham, pepper and Accent.
Salt to taste. Stir until thick and smooth.
Makes 3 quarts of soup.