| 1. |
Cook potatoes, onions, carrots and celery in one cup of water for approximately 5 minutes on medium heat. |
| 2. |
Add broccoli to other vegetables and continue to cook for 5-10 minutes. |
| 3. |
Add 3 cups of milk, 2 chicken bouillon cubes and a teaspoon of Worcestershire sauce to vegetables and heat to boiling and then decrease to simmer. |
| 4. |
In a small bowl blend 1/3 cup of flour and 1 cup of skim milk until smooth, add to soup, stir and cook until just thickened. Turn off heat. |
| 5. |
Add shredded cheese and stir until melted. Salt and pepper to taste. |
| 6. |
Note: you can use different vegetables and serve either chunky or pureed. You can use a mixture of cheese, swiss, sharp cheddar etc. |
