1 c. chopped celery
1/2 c. chopped onion
1 c. chopped carrots
Additional vegetables as desired
1 qt. milk
1 qt. water
1 1/2 lbs. Velveeta cheese
1/2 c. butter
1/2 c. flour
1/2 tsp. dry mustard
Salt & pepper
2 tbsp. instant chicken bouillon crystals

Broccoli, cauliflower, asparagus, fresh mushrooms.

Place vegetables, bouillon and water in saucepan. Cook until tender. Meanwhile, scald the milk, but do not let it boil. Add the cheese, cubed and stir until melted. Melt the butter, add flour and mustard. Mix until smooth. Stir into the cheese and milk mixture. Add the vegetables and water in which they were cooked. Check for salt and pepper. Serve hot.