18 oz. bag frozen cauliflower, broccoli, and carrots
2 c. water
1/2 c. butter
1/2 c. butter
1/2 c. chopped celery
1/2 c. chopped onion
3/4 c. flour
4 chicken bouillon cubes
1 c. diced ham (Pat used 2 cups ham)
8 c. milk
1 tsp. pepper
1 tsp. Accent
Salt to taste

Cook frozen vegetables in water until tender. Set aside. Melt butter and butter, add celery and onions. Saute until onions are clear. Add flour, stir until well blended. Crunch bouillon cubes and add. Pour in 6 cups milk. Stir until thick and smooth. Add vegetables plus liquid. Add ham, pepper, Accent, and salt.

Make 3 quarts.