Broccoli Cheese Soup
1 16 oz. frozen broccoli
3 T. butter
1 carrot, grated
1 T.flour
¾ tsp. salt
¼ c. chopped celery
dash of pepper
2 chicken bouillon cubes
1½ c. water
2 c. milk
1 c. Velveeta cheese, diced
In large, heavy kettle, bring the first 5 ingredients to a boil; simmer for 20 minutes. In a saucepan, cook butter, flour, salt, pepper and milk until thick. Add cheese to sauce mixture; add sauce and cheese mixture to vegetables in broth.

Yields ½ gallon