2 C. carrots, diced
2 C. celery, diced
2 C. broccoli, diced
1 lb. Velveeta cheese
1/2 C. onion, diced
1 stick butter
1 qt. milk
4 chicken bouillon cubes and
1 qt. water
1/2 C. flour
PAN #1: Heat slowly the milk and Velveeta cheese.
PAN #2: Bring water and bouillon to boil. Add carrots, broccoli and celery; cook 15 minutes.
PAN #3: Melt butter and saute onions until tender. Add flour and let get bubbly (called a roux).
Slowly add juice from vegetables to roux. Continue adding liquid to roux, then slowly add veggies. The roux vegetable mixture is then added to milk and cheese mixture. Salt and pepper to taste.