1/4 c. butter
1/2 c. chopped celery
1/2 c. chopped carrots
1/4 c. chopped onion
1/3 c. flour
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 c. chicken broth
3 c. milk
2 c. shredded cheese (processed or natural)

Saute celery, onions and carrots in butter until tender. Stir in flour. Cook until smooth, stirring constantly. Gradually stir in broth. Bring to boil. Gradually stir in milk. Add thawed chopped broccoli. Return soup to pot. Heat to simmering point and add cheese. Stir until cheese is melted and soup is hot. (Cauliflower or spinach may be substituted if desired.) Serves 4-6 people.