Cream Of Parisian Vegetable Soup - cooking recipe

Ingredients

2 (16 ounce) bags frozen broccoli carrots cauliflower mix
1 cup butter
1 cup flour
1/2 cup chopped onion
1/2 cup chopped celery (optional)
1 tablespoon chicken base or 4 crushed chicken bouillon cubes
6 cups milk
1 cup diced cooked ham
salt and pepper

Preparation

Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
Add flour and blend well.
Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
Cook until thickend.
Add ham and salt and pepper to taste.