1 (10 oz.) pkg. frozen mixed vegetables, thawed
4 green onions, sliced, tops included or 1 sm. onion, chopped
1/3 c. all-purpose flour
1 tsp. mixed salad herbs
1/4 tsp. salt
1/8 tsp. black pepper
1 (10 3/4 oz.) can undiluted chicken broth
1 1/2 c. milk
1/2 to 1 c. shredded mild or sharp Cheddar cheese
1 (4 oz.) pkg. cream cheese, optional
1 to 2 tsp. Dijon-style mustard

Put vegetables in saucepan. Add onion, flour, salad herbs, salt and black pepper. Mix until vegetables are coated with flour.

Add chicken broth and milk. Heat to boiling, stirring constantly. Cook until thickened, about 5 minutes.

Just before serving, blend in the Cheddar cheese and cream cheese, if used. Taste the soup and add mustard as desired. Serve immediately. Serves 4.