Broccoli Soup -Regina

4 cups cubed potatoes

2 cups grated carrots

1 cup chopped celery

1 cup chopped onion

2 tsp. salt

1 1/2 cups water

1 can chicken broth

Bring all ingredients to a boil, then reduce heat and simmer for 20 minutes. Add a 10 oz. package of chopped frozen broccoli, or 3-4 cups chopped fresh broccoli. Simmer 7 minutes longer. Finally, pour in cheese sauce slowly (recipe follows). To extend recipe, you may add a can of cream of chicken or cream of celery soup, then add milk to desired consistency.

Cheese Sauce:

1/2 cup margarine

1/2 cup flour

2 cups milk

1/2 lb. cheddar cheese, chunked

pepper

1 tsp. dry mustard

water

Melt margarine in pan. Stir in flour to make a thick paste, then brown. Slowly ad milk and cheddar cheese, using a wire whisk to prevent lumps. Season with pepper. Dissolve the dry mustard in water, then add it to the mixture. Pour sauce slowly into soup.