Broccoli Cheese Soup

• 1 1/2 lb. (1 large head) broccoli
• 2 c. water
• 1 large stalk celery (optional)
• 1 medium onion, diced (optional)
• 1 tsp. lemon juice
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 1/2 c. water
• 1 small whipping cream (unwhipped)
• 2 chicken bouillon cubes
• 3/4 tsp. salt (optional)
• 1/8 tsp. pepper
• 1/2 large box Velveeta cheese

1. Add finely chopped broccoli, onion, celery and lemon juice to 2 cups boiling water.
2. Cook until tender.
3. Do not drain; mash slightly.
4. Heat butter in 3-quart pan.
5. Blend in flour, stirring constantly, until mixture is smooth and bubbly.
6. Remove from heat; stir in the 2 1/2 cups of water.
7. Heat to boiling, stirring constantly.
8. Add broccoli mixture, salt (optional), pepper and bouillon cubes.
9. Heat again just to boiling.
10. Cut up 1 pound Velveeta cheese.
11. Add to mixture and heat to melt cheese.
12. Add cream; do not boil.

broccoli, water, stalk celery, onion, lemon juice, butter, flour, water, whipping cream, chicken bouillon cubes, salt, pepper, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824318 (may not work)