3 c. chicken broth or 3 chicken bouillon dissolved in 3 c. hot water
1 c. chopped potato
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped broccoli
1/2 c. chopped cauliflower
1/4 c. butter
2 c. milk
1/2 c. flour or 1/4 c. corn starch
3 c. shredded mild Cheddar (12 oz.)
Dash pepper
1 tbsp. minced parsley

Pour chicken broth or bouillon into pot. Heat on stove over medium high heat until a boil is reached, about 4 minutes. Remove from heat. To heated broth add vegetables and butter. Simmer until tender. (Cover pot tightly) ! In small bowl, combine milk and flour; mix until smooth. Stir slowly into hot vegetable broth. Add cheese, pepper and parsley. Stir until thickened, about 6 to 8 minutes. Yield: 6 to 8 servings.