Broccoli Soup

• 6 c. water (I use 2 cans chicken broth in place of some of the water)
• 1 (10 oz.) pkg. frozen chopped broccoli
• 1 medium onion, chopped
• 1 (8 oz.) loaf process cheese spread, cubed
• 2 tsp. salt (I use less, the cheese has salt)
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 2 c. milk
• 1/4 c. margarine
• 1/2 c. all-purpose flour
• 1/2 c. water

1. Bring water/chicken broth to a boil in a three-quart Dutch oven; add broccoli and onion.
2. Reduce heat and simmer, uncovered, ten minutes.
3. Add cheese and seasonings, stirring until cheese melts.
4. Stir in milk and butter; cook over low heat until thoroughly heated.
5. Combine flour and cold water, stirring until smooth.
6. Gradually add to broccoli mixture, stirring constantly; cook over medium heat until thickened, stirring occasionally. Yields 2 1/2 quarts.
7. This is also good when reheated.

water, broccoli, onion, process cheese, salt, pepper, garlic powder, milk, margarine, allpurpose, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446961 (may not work)