Cheese Soup - cooking recipe

Ingredients

2 carrots
2 pieces celery
1 bunch green onions
1 c. fresh broccoli
1 c. fresh cauliflower
1 1/2 sticks butter
1/2 c. cornstarch
4 c. chicken broth or 4 bouillon cubes and 4 c. water
4 c. milk
2 lb. Velveeta cheese
2 Tbsp. mustard
1/4 tsp. red pepper

Preparation

Chop all vegetables fine, boil in water until tender.
In 5 or 6-quart pan mix broth, milk, and cornstarch.
Stir with wire whisk.
Bring to a boil.
Add butter, mustard, red pepper, and cheese.
Stir until smooth.
Drain vegetables, and add to mixture. Heat until bubbling.
Season as you like.
Some use Mexican Velveeta, or add crushed red peppers.