2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1 cup of cheddar or marble cheese, shredded
1. In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
2. In the same saucepan, sauté onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.