1/2 c. butter
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 c. finely chopped cauliflower
2 c. water
1 tbsp. granulated chicken bouillon or 2 cubes

Heat 1/2 cup butter in a 4 quart saucepan over medium heat. Add vegetables and cook until tender, stirring occasionally. Add water and chicken bouillon. Heat to boiling. Cover and cook over low heat 10 minutes. 1/2 c. butter 1/2 lb. shredded cheese 4 c. milk

Meanwhile heat remaining butter in a 2 quart pan. Stir in flour, cook until bubbly. Remove from heat. With wire whisk, gradually stir in milk until blended. Cook mixture over medium heat, stir often, until thick. Do not boil. Stir in cheese until fully blended.

Stir cheese mixture into vegetable and chicken stock mixture until well blended. Serve immediately.