125 ml margarine or butter 1/2 cup
250 ml red potato, finely diced 1 cup
125 ml carrot, finely chopped 1/2 cup
125 ml celery, finely chopped 1/2 cup
2 zucchini, cut in strips
125 ml all purpose flour 1/2 cup
5 ml dry mustard 1 tsp
500 ml chicken broth 2 cup
500 ml half and half cream or milk 2 cup
750 ml cheddar cheese, shredded 3 cup
125 ml onions, finely chopped 1/2 cup
Heat margarine in large pot until melted. Cook potatoes, carrot, onion and celery in margarine until softened. Stir in zucchini and cook about 2 minutes or until tender-crisp. Mix flour and mustard, stir into vegetable mixture. Gradually stir in chicken broth and cream. Cook over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted.
Serves 8