1/2 cup water
1 1/2 tsp. chicken bouillon granules
4 cups broccoli flowerets
1 cup carrots, peeled and sliced
3 tbsp. butter
1/4 cup green onions, sliced
3 tbsp. all-purpose flour
1/4 to 1/2 tsp. nutmeg
1/4 tsp. pepper
3 cups milk
2 cups shredded Colby cheese
1 cup shredded Swiss cheese

Combine water and bouillon in a 3-quart saucepan, bring to a boil over medium heat. Add broccoli and carrots, return to a boil. Reduce heat, cover and cook for about 10 minutes, until vegetables are tender. Drain, reserving liquid. Set aside.

Melt butter. Add onion and cook until tender. Stir in flour nutmeg and pepper. Cook for one minute, gradually add milk and reserved liquid. Cook until thickened, stir in broccoli mixture. Sprinkle in cheeses. Stir until cheeses are melted.

Submitted by: Judy Brannock