Cream Of Persian Vegetable Soup - cooking recipe

Ingredients

1 (16 oz.) pkg. frozen vegetables (cauliflower, broccoli and carrots)
2 c. water (do not drain)
1/4 c. butter
1/4 c. margarine
1/2 c. celery, chopped
1/2 c. chopped onion
1 c. flour
4 chicken bouillon cubes
6 c. cold milk
1 to 2 c. cooked, cubed ham
1 tsp. white pepper
1 tsp. Accent

Preparation

Cook vegetables in water.
Saute celery and onion in butter and margarine.
Stir in flour.
Add chicken bouillon cubes to flour mixture.
Add cold milk and stir until smooth.
Add ham, pepper and Accent.
Combine with vegetables and liquid in which vegetables were cooked.
Heat until steaming.
Makes 3 quarts.