Cream Of Parisian Vegetable Soup - cooking recipe

Ingredients

16 to 18 oz. frozen vegetables (carrot, broccoli and cauliflower)
1 c. margarine
1/2 c. chopped onions
1 c. flour
6 c. cold milk
4 chicken bouillon cubes, crushed
1 c. diced cooked ham
1/2 tsp. white pepper

Preparation

Cook vegetables in 2 cups water.
In a pan melt margarine; then add onions and saute until they are slightly clear.
Add flour and stir until well blended.
Add bouillon cubes and milk. Stir until thick and smooth.
Add vegetables (liquid and all), ham and white pepper.
Salt to taste.
Cook for a short time and serve.