16 oz. frozen vegetables (cauliflower, broccoli & carrots)

Cook in 2 cups water. Saute 1/2 cup each of celery and onion in 1 stick butter. Add 1 cup flour; stirring until blended. Add 4 to 6 chicken bouillon cubes (crushed) and 6 cups milk. Stir until thick and smooth. Add vegetables and liquid, 1 cup cooked ham, 1/4 teaspoon white pepper, 1 teaspoon Accent, and 1/2 teaspoon salt.