3 c. broccoli flowerets
1 med. onion, chopped
1 carrot, shredded
1/4 c. butter, melted
2 c. milk
1 (10 3/4 oz.) can cream of chicken soup, undiluted

Saute broccoli, onion and carrot in butter in large saucepan until vegetables are tender. Stir in milk and soup. Cook mixture just until thoroughly heated. Grate Cheddar cheese for top of each bowl.