1 c. broccoli
1 c. cauliflower
1/2 c. celery
1/2 c. onion
1/2 c. green pepper
1/2 c. carrot
3 chicken bouillon cubes
6 c. milk
1/2 c. butter
1/2 c. flour
1 c. American cheese (cubed)

Chop vegetables. Cook vegetables with bouillon in water to cover in saucepan until tender; drain. Add milk. Blend melted butter and flour. Stir into soup. Bring to a boil, stirring constantly. Reduce heat. Add cheese. Cook, but do not boil, until cheese melts. Makes 8 servings.