3/4 cup water
1 cup chopped veggies, the finer they are chopped, the shorter the cooking time.
3 cups milk
1/3 cup flour
1/4 tsp. bouillion granules
3 cups shredded cheese
Boil the water, then add the veggies. Cover and simmer until the veggies are tender. While simmering, add the flour to the milk and mix well. This prevents the flour from lumping. When veggies are ready, add the milk and flour mixture. Stir until it begins to thicken. Add bouillion. Mix well. Remove from heat. Add cheese and stir until melted.
This takes about 1/2 hour to complete. You can use whatever veggies you have on hand. I have used everything including mushrooms. Be careful using things that are strong in flavor like peppers. It will take over the flavor. I tend to use finely shredded cheese. It melts faster. This also holds up well in the slow cooker on the keep warm setting. It is great with bread of any kind and garnished with parsley.