1/2 cup shredded carrots
1/2 cup diced celery
1/2 cup chopped broccoli
1 (13 oz.) chicken broth
1/4 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, diced
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk
1/4 cup Parmesan cheese
1 cup sharp Cheddar cheese, shredded
salt and pepper, to taste

Combine carrots, celery and broccoli and chicken broth in large pan. Cover and simmer until vegetables are tender.

In skillet, sauté onion, green pepper and garlic in butter until onions are clear. With a whisk, blend in flour; add milk all at once. Cook, stirring with a whisk constantly until mixture thickens and boils. Cook 2 minutes. Add milk mixture to broth mixture. Stir in cheeses, mixing until melted. Season to taste.

Serves 4 to 6.