Cheesey Vegetable Soup by Ashley

4-5c. Cubed Potatoes
2c. Sliced carrots
1-2c. Chopped celery
1 Broccoli floret
1c. Chopped onion
2T Salt
2 1/2c. Water
1/4c. Margarine
1/2c. Flour
1/2t. Mustard
6 Chicken bouillon cubes dissolved in 2c water
2c. Grated cheese

In a large pot steam & simmer potatoes, carrots, celery, onions, and salt in the 2 1/2c. water. Add broccoli & simmer a few more minutes. In a medium pot melt 1/4c. margarine. Add 1/2c. flour and 1/2t. mustard. Stir until well blended then add bouillon mixture. Allow to thicken again then add grated cheese. Add to steamed vegetables. Let soup simmer until vegetables are at the desired tenderness.