8 oz. cauliflower
10 oz. broccoli
1 1/2 c. chicken broth
1/2 tsp. mustard seed
1/2 tsp. dill weed
1/3 c. finely chopped onion
1/4 c. butter
2 tbsp. flour
1/2 tsp. salt
3 1/2 c. milk
1 c. shredded Swiss cheese

Cook cauliflower and broccoli in chicken broth just until tender. Puree 3/4 of above. Coarsely chop the remainder. Saute onion in butter. Add flour. Stir in milk. Add seasonings. Cook until thickened. Add vegetable puree and pieces. Stir in cheese until melted.