Broccoli Cheese Soup

• 6 c. water
• 1 (10 oz.) frozen, chopped broccoli
• 3/4 c. finely chopped onion
• 2 tsp. salt
• 1 tsp. m.s.g.
• 1 1/2 tsp. white pepper
• 1 tsp. garlic powder
• 8 oz. shredded Velveeta cheese
• 1 c. milk (not skim)
• 1 c. whipping cream
• 1/4 c. butter
• 1/3 c. all-purpose flour
• 1/2 c. cold water

1. Bring 6 cups water to a boil. Add broccoli and onion. Boil 10 to 12 minutes.
2. Add seasonings and cheese. Stir until cheese melts.
3. Add milk, cream and butter. Stir and heat to boiling. Slowly add water to flour until texture is smooth.
4. Slowly add to hot mixture, stirring rapidly. Reduce heat and stir until soup is consistency of heavy cream. Best if made a day ahead.

water, broccoli, onion, salt, white pepper, garlic powder, velveeta cheese, milk, whipping cream, butter, allpurpose, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736714 (may not work)