California Vegetable Soup

Ingredients:

2 large pkgs. California blend vegetables (broccoli, carrots, cauliflower)
½ c. chopped onion
6 c. water
6 chicken bouillon cubes
½ c. butter or margarine
½ c. flour
2 c. milk
3 c. shredded cheddar cheese
1 t. dry mustard
1/8 t. cayenne pepper
½ c. beer

Directions:

In large pot, combine vegetables with water and bouillon.  Cook until vegetables are tender.  Drain, but reserve liquid.

Put butter into pot and melt it over medium heat, whisk in flour, blending until smooth.  Gradually, add milk, stirring with whisk after each addition.  Then add 2 cups of the reserved liquid, the cheese, mustard powder and pepper.  Cook and stir with whisk, scraping bottom and sides of pot frequently.  Cook until cheese melts and liquid is thick and bubbly.  Return vegetables to the pot and add beer.  Heat thoroughly and serve.

If broth is too thick, thin with more of the reserved liquid.  If too thin, mix a little milk and flour in a small bowl, mixing well until very smooth.  Add it slowly to the pot, stir and cook a minute to thicken.