This recipe was taken from The Standard-Examiner Recipe Exchange Cookbook, and was submitted by Grace Pidakala.
3 potatoes, peeled and cubed
1 carrot, peeled and sliced
1 stalk celery, chopped
1 cup onions, chopped
1/2 pound broccoli, cleaned and chopped
1/2 stick margarine
2 cups skim milk
1/2 cup flour
1/2 teaspoon dry mustard
6 chicken bouillon cubes, dissolved in 2 cups water
1 1/2 cup Cheddar cheese, grated
Place potatoes, carrots, celery and onions in 2 1/2 cups salted water. Add broccoli and simmer for 6 minutes. Melt margarine in large pan. Add milk, flour and mustard. Stir until thickened. Add dissolved bouillon. Allow to thicken, then add cheese and vegetable mixture, along with its water.