Cream Of Parisian Vegetable Soup - cooking recipe

Ingredients

2 1/2 c. cut up cauliflower, carrots and broccoli or 16 to 18 oz., frozen
1/2 c. butter or oleo or 1 c. Touch Of Butter
1/2 c. chopped celery
1/2 c. chopped onion
1 c. flour
4 chicken bouillon cubes
6 c. milk
1 c. diced cooked ham (optional)
1 tsp. white pepper
1 tsp. Accent

Preparation

Cook vegetables in 2 cups water until tender.
Melt oleo and add celery and onion. Saute until onion is slightly clear.
Add flour and stir until well blended. Crush bouillon (you can use instant).
Add half to vegetables and half to onion and celery. Adding milk, stir until smooth and thickened.
Add cooked vegetables (broth and all), ham, pepper, Accent and salt, if desired.