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Cream of Vegetable Soup

1 bag assorted vegetables
2 c. water
1/2 c. chopped celery
1/2 c. chopped onion
3/4 c. flour
4 tbsp. chicken bouillon granules
1 c. cooked chicken
1 tsp. garlic salt
1 tsp. celery salt
1 c. melted butter
6 c. milk

Boil assorted frozen vegetables in water until almost tender (broccoli, cauliflower, carrots). Save water. Saute celery, onion, and butter. Add flour, chicken bouillon, and milk. Stir constantly until thick and smooth. Add cooked chicken, garlic salt, celery salt, cooked vegetables, and water from vegetables.

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