1/2 of 10 oz. pkg. cauliflower
1/2 of 10 oz. pkg. frozen chopped broccoli
1 can mushroom soup
1 can cheddar cheese soup
1 can potato soup
1/2 can dry white wine
1/2 can milk
Sharp cheddar cheese (up to 1/2 lb.)

Cook vegetables in boiling salted water, only to get the ice out (don't over cook). Do not drain. Add the 3 cans of soup, wine and milk. Stir to blend. Simmer for 30 minutes, stirring occasionally so it will not stick. Grate as much cheese as you like (up to 1/2 lb.) into soup. Stir until the cheese melts and then serve.

NOTE: All preparation can be done ahead of time up to adding the grated cheese. Just reheat and add cheese before serving.