1. In a large pan combine chicken broth and milk, bring to a boil over medium heat.
2. Saute the vegetables in 2 T. margarine until crisp-tender.
3. In medium pan, melt remaining margarine, stire in the flour, salt and pepper. Cook and stir over low heat for several minutes.
4. Add some hot stock to roux (previous mixture) and whisk until smooth. Add to stock and cook and stir until slightly thickened.
5. Add cheese and vegetables, stirring until smooth and creamy. Cook over very low heat for few minutes. Serve hot.