1 c. carrots
1 c. celery
2 c. cauliflower
2 oz. onions
1/2 c. butter
1 scant c. flour
1 qt. milk
1 qt. chicken stock
1 lb. American cheese

Dice carrots, celery and cauliflower and cook for 15 minutes with chicken stock. Saute onions for 10 minutes in butter until soft. Add flour slowly until creamy on low heat. Add milk and cheese to flour. Whip until creamy. Add vegetables and chicken stock to cheese sauce.