3 to 4 potatoes, cubed
4 carrots, sliced
1 to 2 celery stalks, sliced
1 sm. onion, chopped
2 to 3 c. broccoli
1 can cream of chicken soup
Mushrooms, fresh or canned
3/4 to 1 lb. Velveeta cheese

Cook all vegetables in water until tender, then add mushrooms and simmer for 2 to 3 minutes. Add can of soup and mix well. Add cheese a little at a time, stirring so as not to burn. For variety, I've also added cauliflower, zucchini and beans.