Vegetable Chowder

½ cup chopped onion

4 medium carrots, dices

2 cups broccoli, chopped small

2 cups cauliflower, chopped small

1 medium zucchini

4 cups water

6 tsp. chicken bullion

¾ cup butter

¾ cup flour

6 cup milk

2 cup shredded cheddar cheese

Salt to taste

In a sauce pan add in carrots, broccoli, cauliflower, water and bullion cook until carrots are almost fork tender, then add in the zucchini. Cook until the zucchini is fork tender but not mushy.  In a soup pot melt butter, and then mix in the flour.  Add in the milk and bring to a boil, stir constantly. After the milk has come to a boil and has thickened, add in the cooked vegetable and all the water.  Stir in the cheese until it melts. Add salt to taste.  This makes a big pot and serves 12