Cream Of Parisian Vegetable Soup

1. 1

   Cook vegetables in 2 cups water until tender.

2. 2

   Melt oleo and add celery and onion. Saute until onion is slightly clear.

3. 3

   Add flour and stir until well blended. Crush bouillon (you can use instant).

4. 4

   Add half to vegetables and half to onion and celery. Adding milk, stir until smooth and thickened.

5. 5

   Add cooked vegetables (broth and all), ham, pepper, Accent and salt, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.