Cream Of Parisian Vegetable Soup

1. 1

   Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.

2. 2

   In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.

3. 3

   Add flour and blend well.

4. 4

   Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.

5. 5

   Cook until thickend.

6. 6

   Add ham and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.