1 (16 oz.) pkg. California blend frozen vegetables
1/2 c. chopped onions
2 cubes chicken bouillon
4 c. milk
1 c. grated Cheddar cheese
2 tbsp. butter

Put approximately 1 cup water in 3 quart saucepan. Bring to a boil. Add frozen vegetables and chopped onion. When water returns to a boil, cover and cook 8-10 minutes. Drain water. Add milk, bouillon cubes and butter. Heat to boiling. Thicken milk with flour or cornstarch dissolved in water. Season as desired with salt and pepper. Add grated cheese to soup just before serving.