Cream of Yesterday Soup

(A great way to use up yesterdays leftovers, depending on what you've got leftover, it can be a different soup every time.)

Make a rue by simmering
1 c. chicken stock with flour,
whisk until there’s no lumps
Add more chicken stock, about 2-3 c.
1 c. milk
let come to boil, add:
left-over vegetables & chicken pieces (opt.)
parsley
2 T. Dijon mustard
S & P to taste
Cook about 40 min.