16-18 oz. frozen vegetables (cauliflower, broccoli, carrots)
2 c. water
1/2 c. melted butter
1/2 c. butter, melted
1/2 c. chopped celery
1/2 c. chopped onions
4 chicken bouillon cubes, crushed
6 c. cold milk
1 c. diced ham, cooked
1 tsp. white pepper and Accent
Salt to taste

Cook vegetables in water; do not drain. Saute celery and onions in butter and butter. Add bouillon and milk. Stir until smooth. Add vegetables and liquid. Add ham and last of seasonings. Yield: 3 quarts.