4 c. chicken broth
2 1/2 c. diced potatoes
1 c. chopped celery
1/2 c. chopped onion
2 (10 3/4 oz.) cans cream of chicken soup
1 c. chopped fresh mushrooms
1 lb. processed cheese
1 pkg. frozen mixed carrots, broccoli, and cauliflower

Combine chicken broth, potatoes, celery and onion in a large saucepan or kettle; simmer for 20 minutes or until vegetables are fork tender. Add the cream of chicken soup and stir well until blended. Add the mushrooms, cheese, and frozen vegetables. Cook over low heat for an additional 30 minutes, stirring occasionally.