1 tablespoon ham base

1 quart chicken base

6 tablespoons margarine -- divided

1/4 pound yellow onion diced

1 pound potato diced

3/4 teaspoon ground black pepper

1 1/2 ounces flour

1 cup milk

chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear. Melt 3 tablespoons margarine in a stockpot and saut‚ onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil. While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve. The Houston Chronicle suggests that the bases may not be available in supermarkets, they suggest that you use chicken broth and a piece of ham.

Posted to Fabfood By Lisa List-Owner <MeLizaJane@aol.com> June-1998