1 1/2 qt. water
1 c. diced onion
2 c. diced potatoes
1 can sm. mushrooms
1 bag frozen vegetables - broccoli, carrots, and cauliflower
1 lb. Velveeta cheese, cubed
4 chicken bouillon cubes
1 c. diced celery
2 cans cream of chicken or mushroom soup

Cook onion and celery for about 20 minutes in water and broth. Then add diced potatoes and frozen vegetables. Cook about 30 minutes until tender. Add the cheese and stir until melted. Serves 10-15 people.