Broccoli Cheese Soup

1 med.  onion, chopped

1 cup potatoes, cubed

3 carrots, chopped

2 ribs celery, chopped

Parsley, optional

Thyme, optional

Broccoli (6-8 oz), chopped

Pepper, to taste

1¹/₂ Tb vinegar

Velveeta, 4-8 oz

Roux:

³/₄ cup margarine

³/₄ cup flour

2 cans evaporated milk

1¹/₂ salt

Cook vegetables in enough water to cover completely.  Cook until tender (about 20 minutes).  In separate pan combine ingredients for roux.  Cook until thick and bubbly over medium heat.  When vegetables are cooked add the roux.  Don’t drain the vegetables!  Stir until smooth.  Add vinegar, salt, pepper and cheese.  About ¹/₂ cup cheese or more if you like.  Add parsley and thyme if desired.

Contributed by Stephanie H.