Vegetable Cheese Soup

I've made this for years - it's always good.

I vary the vegetables depending on what's available. Last night it was cauliflower, zucchini, and carrots.

Vegetable Cheese Soup

1 small bunch broccoli, cut in small pieces

1½ onions, diced

1 cup diced carrots

1 cup diced celery            

2  10 ¾ ounce cans chicken broth (or water and good quality bouillon concentrate)

2 tsp or cubes bouillon (opt)

2 cups milk

¼ cup flour

3 cups grated Cheddar cheese (or less)

1 tsp dry mustard (or 2 tsp dijon mustard)

1/8 tsp cayenne

In a large pan, combine diced vegetables, bouillon and broth (I reserve broccoli tops and add towards the end). Simmer for 30 minutes or until vegetables are tender. In a medium bowl, mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese, dry mustard and cayenne pepper. Simmer until cheese melts.

I usually double this recipe