1 c. chopped cauliflower
1 c. chopped broccoli
1/4 c. chopped onion
1/2 c. shredded carrots
4 - 5 c. chicken broth (may use bouillon cubes)
1/3 c. flour
1/2 c. butter
1 can evaporated milk
1 c. shredded cheese

Boil cauliflower and broccoli in chicken broth until tender. Add onion and carrots, continue cooking until tender. Make paste of flour and butter; add milk and cheese. Add mixture to vegetables. If too thick, add more broth.