Aunt Becky's Vegetable Chowder
4 cups potatoes cubed
2 cups carrots diced
2 cups celery chopped
1/2 cup onion chopped
2 teaspoons salt
4 cups water
10 ounces broccoli fresh or frozen, chopped into bite size pieces
3 tablespoons chicken base
3 1/2 cups milk
1/2 cup flour
1 tablespoon dry mustard
16 ounces cheddar cheese cubed or shredded
1/2 cup margarine
1/2 cup butter
1/2 cup flour (add more if needed)
Prepare potatoes, carrots, celery and onion. In a large pot bring salted water to a boil. Add vegetables and cook until tender.
Add broccoli, chicken base and milk. Simmer for five minutes.
In a separate pan melt margarine, butter, flour and dry mustard - make a roux.
Add to soup until thickened.
Add cheese and heat until melted. Do not boil.