#1
4 cups cubed potatoes
2 cups diced carrots
2 cups chopped celery
1/2 cup minced onions
2 teaspoons salt
4 cups water
#2
10 oz. pkg. frozen broccoli
3 Tablespoons chicken bullion
3 1/2 cups milk
1/2 cup margarine or butter
1/2 cup flour
1 tablespoon dry mustard
1 lb. cheese
Place #1 in a large soup pot. Cook 20 minutes or until tender. Add #2. Simmer 5 minutes. In small pan, melt butter. Add flour and mustard. Stir. Add to soup until thick. Cut cheese into cubes, add to soup. 8-10 servings