6 medium carrots
5 medium potatoes
2 medium onions
2 stalks celery
3 small bouillon cubes
2 c. boiling water
1 tsp. salt
1/4 tsp. pepper
4 tbsp. butter
4 tbsp. flour
1 can evaporated milk
2 c. water
2 tbsp. parsley

Scrub carrots well. Peel potatoes and onions. Cut carrots and potatoes into pieces; chop onion and celery. Pressure cook, or boil vegetables, until soft.

Dissolve bouillon cubes in boiling water. Blend vegetables, bouillon, salt and pepper until smooth.

Brown flour in butter. Add evaporated milk slowly and stir until thickened. Add water and stir until thickened. Add vegetable mixture and simmer 20 minutes. Sprinkle with parsley.