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Broccoli Cheese Soup
	1/2 cup chopped onion 1/4 cup butter 1/4 cup unsifted flour 3 cups water 2 10 oz. packages thawed frozen chopped broccoli 4 teaspoons Chicken-Flavor Instant Bouillon 1 teaspoon Worcestershire sauce 3 cups shredded cheddar cheese 2 cups half and half
In a large saucepan or dutch oven, cook onion in butter until tender. Stir in flour. Gradually stir in water, then broccoli, bouillon and worcestershire. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired, refrigerate leftovers.

In a large saucepan or dutch oven, cook onion in butter until
tender. Stir in flour. Gradually stir in water, then broccoli,
bouillon and worcestershire. Over medium heat, cook and
stir until thickened and broccoli is tender, about 10 minutes.
Add cheese and cream. Cook and stir until cheese melts
and soup is hot (do not boil).

Garnish as desired, refrigerate leftovers.

Broccoli Cheese Soup