Broccoli and Cheese Soup

2/3 cup broccoli, chopped
1 ½ cup grated carrots
½ cup celery, chopped
1 small onion, diced
2 tsp chicken bouillon
8 cups water
1 ½ cups flour
6 cups water
2 lbs Velveeta, cubed
3/4 tsp salt

Boil vegetables, bouillon and salt in 8 cups water until tender. Mix flour and 6 cups water until smooth and lump free. Add to boiling vegetables and turn down to simmer, stirring until thickened. Add cubed cheese. Salt and pepper to taste.

From Helen Macfarlane and her friend Kelly Wilde