1/2 of 10 oz. pkg. frozen broccoli
1/2 of 10 oz. pkg. frozen cauliflower
1 can cheddar cheese soup
1 can mushroom soup
1 can potato soup
1/2 can milk
1/2 can dry white wine
6-8 oz. sharp cheddar cheese

Cook frozen vegetables in small amount of boiling water only until it separated and the ice crystals disappear. Do not over cook. Do not drain.

Add the 3 cans of soup, wine, and milk. Stir to blend, simmer 30 minutes, stir to prevent sticking.

Grate in the cheese, stir until cheese melts.

Excellent for bridge luncheon. Easy to prepare and can be made ahead except for adding cheese.