Vegetable Soup

1 head cauliflower

A couple stalks of broccoli (abt. the same amount as cauliflower)

2 lg. onions

Several carrots

Cut up all vegetables in bite-size pieces and cook until barely done.  (In pots with water on stove or could be done in microwave).

In large pot make a white sauce:

1 c. (2 cubes) butter

1 c. flour

2 t. salt

2 qts. Milk

Melt butter.  Remove pan from heat.  Using a wisk, stir in flour & salt to butter until smooth.  Add milk, return to heat, stirring constantly until white sauce thickens.  Remove from heat.  Add chicken bouillon to your taste.  Add lots of grated cheese & stir until cheese is melted.  Add the cooked vegetables, along with the water they were cooked in (shouldn’t be too excessive), to complete the soup.  Serve with salt & pepper.