Cheese Soup

by Carol Moore

Boil the following for 20 minutes
1-1/2 quarts water
4 chicken bouillon cubes
2-1/2 cup small diced potatoes
1 cup finely chopped celery

Add: 1 - 20 oz pkg California blend frozen vegetables (cauliflower, broccoli, carrots)
Boil 10 minutes
Add:
2 cans cream of chicken soup
1 1-1/2 lbs Velveeta cheese

Cook until melted.  (option - add mushrooms)