Creme Of Parisienne Vegetable Soup - cooking recipe

Ingredients

16 to 18 oz. frozen vegetables (cauliflower or broccoli), adding some carrots for color
2 c. water
1/2 c. butter and 1/2 c. margarine (I use 1 c. butter)
1/2 c. chopped celery
1/2 c. chopped onions
1 c. all-purpose flour
4 chicken bouillon cubes, crushed
6 c. milk
1 c. diced cooked ham
1 tsp. white pepper
1 tsp. Accent
salt to taste

Preparation

Cook frozen vegetables and carrots in water just until tender. Melt butter and margarine; add celery and onions.
Saute until onions are slightly clear.
Add flour; stir until well blended. Crush bouillon cubes and add 6 cups milk.
Stir until thick and smooth.
Add cooked vegetables plus the liquid.
Add remaining ingredients.
Makes 3 quarts.