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: Southern Living 1/1989.

from the Friendly-Freezer Mailing-list by "Libby" <foodfan@earthlink.net>