Broccoli Cheese Soup

• 2 Tbsp. finely chopped onion
• 2 Tbsp. oleo
• 3 Tbsp. flour
• 1/8 tsp. pepper
• 2 c. milk
• 4 oz. shredded American cheese
• 2 chicken bouillon cubes
• 1 1/2 c. water
• 1 bay leaf
• 3 c. frozen chopped broccoli or equivalent fresh broccoli

1. In a large saucepan, cook onion in oleo until tender. Stir in flour and pepper until smooth. Add milk all at once.
2. Cook until thickened, stirring constantly, about 1 minute.
3. Add cheese and stir until melted. Remove from heat.
4. In medium saucepan, dissolve cubes in water. Add bay leaf.
5. Bring to a boil and add broccoli. Cook until done and do not drain. Add broccoli and liquid to cheese mixture. Stir until well blended. Remove bay leaf.
6. Makes 5 (1 cup) servings.

onion, oleo, flour, pepper, milk, american cheese, chicken bouillon cubes, water, bay leaf, broccoli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=803609 (may not work)