1 lb. asparagus, cut up
1 c. sliced celery
1 carrot, grated
2 1/2 c. water
1 tbsp. chicken bouillon
2 c. milk
1/2 c. butter
1/2 c. flour
Pepper

Cook vegetables in water and bouillon until tender. Make cream sauce with milk, butter, flour and pepper. Combine vegetables and the water they were cooked in with the cream sauce. Heat through. Serves 4 to 6.