Combine ham and chicken bases in a saucepan and whish until no lumps
appear.
Melt 3 tablespoons margarine in a stockpot and sauté 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.
Posted to Bakery-Shoppe Digest by The Overstreets <billover@netdoor.com> on
Feb 13, 1998
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