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| 2 | Celery Stalks chopped |
| 1 | Onion chopped |
| 1/2 Tasse | Broccoli chopped |
| 1/2 Tasse | butter |
| 3 Tasse | chicken broth |
| 1/2 Teelöffel | pepper |
| 2 Tasse | Cheddar shredded |
| 2 | Carrots diced |
| 1 Tasse | cauliflower chopped |
| 1 | cloves garlic minced |
| 1/2 Tasse | flour |
| 1 Esslöffel | Worcestershire Sauce |
| 2 1/2 Tasse | milk |
| 1/4 Tasse | Almonds; toasted, sliced |
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Sauté celery, carrots, onion, cauliflower, broccoli and garlic in but- ter in a Dutch oven until crisp-tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Cover, re- duce heat and simmer 20 minutes or until vegetables are tender. Add Worcestershire, pepper, milk and cheese; stir occasionally. Garnish individual servings with sliced almonds, and serve immediately.
from the Friendly-Freezer Mailing-list by "Libby" <foodfan@earthlink.net> on
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