1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onions
1/4 c. butter
4 cubes chicken bouillon OR make with McKay's chicken seasoning
3 1/2 c. water
1 2/3 c. instant potato buds
1 c. milk
2 tbsp. whipping cream or evaporated milk
1/2 tsp. lemon juice
1/2 pkg. frozen or canned peas
Chopped green onions or chives

In a large deep saucepan, saute carrots, celery and onions in butter until crispy tender. Add chicken bouillon cubes and water. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in potato buds and milk. Add cream, lemon juice and peas. Heat through and garnish with green onions or chives. I add a little Tabasco, a little curry powder and a little black pepper. You can add more vegetables according to the liquid. Always better the next day, and freezes well.