Jud'S Broccoli Cheese Soup

• 1 c. water
• 1 (10 oz.) pkg. frozen chopped broccoli
• 3 Tbsp. all-purpose flour
• 1 lb. processed American cheese, cubed
• 1 Tbsp. minced onion flakes
• salt and pepper to taste
• 1 chicken bouillon cube
• 1 medium carrot, grated
• 2 Tbsp. butter
• 2 c. milk
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 Tbsp. Worcestershire sauce

1. In a saucepan, bring the water and bouillon cube to a boil. Add the broccoli and carrot.
2. Cook according to the broccoli package directions and remove from heat.
3. Do not drain.
4. In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk.
5. Stir in the cheese, soup, onion, Worcestershire sauce, salt and pepper.
6. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Serves 6 to 8.

water, broccoli, flour, american cheese, onion flakes, salt, chicken, carrot, butter, milk, cream of chicken soup, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897721 (may not work)