1/4 c. butter
3 stalks celery, thinly sliced
1 med. onion, chopped
1 (4 oz.) can mushroom, chopped
3 tbsp. flour
1 can Campbell's cream of celery soup
6 oz. Velveeta cheese, cut up
1/2 tsp. garlic juice
1 (10 oz.) pkg. frozen broccoli, thawed and chopped

In skillet, melt butter and saute celery, onion and mushrooms. Stir in flour. Stir in remaining ingredients and stir until cheese is melted. Place in a lightly greased crockpot. Heat on low setting 2 to 4 hours or until ready to serve. Serve hot with corn chips, cauliflower, carrot strips, celery and radishes. Makes about 1 quart.