2 cups water
2 chicken bouillon cubes
1/4 cup chopped onion
1/2 cup sliced celery
1 medium carrot, shredded
2 cups broccoli florets
1 cup (4 ounces) shredded, aged Cheddar cheese
2 tablespoons flour
2 cups milk
2 tablespoons butter
Dash pepper

In 3-quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to boiling; reduce heat and simmer 10 minutes.

Meanwhile, melt butter in 1- to 2-quart saucepan. Mix in flour; cook over low heat for 2 minutes. Gradually stir in milk. Cook and stir until mixture begins to thicken. Add cheese; stir until melted. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil.

Soup can be reheated over low heat.

Makes 4 to 6 servings (about 6 cups).