2 stalks celery, chopped
2 med. onions, chopped
1 sm. pkg. fresh mushrooms, sliced
2 cans cream of mushroom soup
2 pkg. frozen broccoli, chopped
Velveeta cheese
Butter
Various crackers for dipping

In Dutch oven saute in butter the chopped celery, chopped onion and sliced mushrooms until tender and turning golden. Add soup; mix well. Thickly slice Velveeta cheese. Add to vegetable soup mixture a slice at a time until melted. Don't add to much Velveeta, as it will mask the taste of the vegetables.

Place chopped broccoli in drainer, run hot tap water over to defrost. Let drain. Add broccoli to soup mixture; mix well. Serve warm with crackers.