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