Cream of Vegetable Soup

6 medium to small potatoes, diced (can be peeled or not peeled, depending upon time or preference)

1 medium onion, diced

Broccoli (You can either use fresh, chopped, or any freezer blend with these veggies, about 2 to 3 cups)

Cauliflower

1 grated carrot, optional

Mushrooms, sliced, optional (If you are a mushroom fan, these make the soup REALLY good)

5 cups chicken broth (can also use five bouillon cubes and five cups water here)

1 cube margarine or butter

½ cup flour

2 cups milk

½ teaspoon dry mustard

2 cups grated cheese, any kind

Cover veggies with chicken broth in a large pan. Put the lid on and cook until potatoes are done. While veggies are cooking, in another pan melt butter. Stir flour and milk into butter. Bring to a boil and thicken. Add to veggie mixture. Then add cheese and let melt. Yummy. J