Broccoli Soup

This is a fine recipe from my mom that I edited a bit.

1 bunch fresh broccoli
3 stalks celery chopped
1 medium onion chopped
3 carrots chopped fine
8 oz. fresh mushrooms
1/4 cup (1/2 stick) butter
1/4 cup flour
2 cans chicken broth
1 qt. milk 2%
1/2 lb. velveeta cheese sliced
1/2 lb. cheddar cheese sliced

Chop broccoli into small pieces. In a large stock pot, melt butter and sauté onion, celery, carrots, & mushrooms over high heat. When onion starts to become clear, add broccoli and sauté for 5 minutes. Add flour and stir, lowering the heat. Add chicken broth, milk, & cheese. Cook over very low heat, stirring frequently since this burns very easily. Serve when the cheese has melted.

Alternatively, after stirring in the flour, transfer everything to a slow cooker (3 qt. or larger). Then add broth, milk and cheese and cook covered on high until the cheese has melted (about an hour).