4 cups fresh small broccoli florets
2 medium potatoes, diced
1-1/2 cups water
2 medium carrots, thinly sliced
1 large onion, chopped
1 celery rib, finely chopped
4 cups milk, divided
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta)
In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for
8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
Yield: 6 servings.