| | Directions | | Cook potatoes in a separate pot. In a large pot cook carrots, celery, and onions in water, salt, and chicken bouilion until vegetables are tender. Add broccoli and cauliflower. Make a roux with the butter and flour, add to vegetables and mix well. Gradually add the milk until you reach your desired consistency. Stir in the potatoes. Add the mustard and cheese and let melt. Salt and pepper to your taste. Enjoy, this is one of our families favorites! |
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| Ingredients | | - |  | 4 cups potatoes, cooked & cubed |
| - | | 2 cups Carrots, diced |
| - | | 2 cups celery, diced |
| - | | 1/2 onion, diced |
| - | | 2 teaspoons salt |
| - | | 4 cups water |
| - | | 1 1/2 cups broccoli |
| - | | 1 1/2 cups cauliflower |
| - | | 9 chicken bouilion cubes |
| - | | 3 1/2 cups milk |
| - | | 1/2 cup butter or margarine |
| - | | 1/2 cup flour |
| - | | 2 tablespoons dry mustard |
| - | | 3 cups grated cheese |
| - | | Salt & pepper, to taste |
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