Broccoli Cheese Soup

• 1/2 c. chopped onion
• 1/4 c. margarine or butter
• 1/4 c. unsifted flour
• 3 c. water
• 2 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
• 4 tsp. Wyler's or Steero chicken-flavor instant bouillon or 4 chicken-flavor bouillon cubes
• 1 tsp. Worcestershire sauce
• 3 c. (12 oz.) shredded Cheddar cheese
• 2 c. (1 pt.) coffee cream or half and half

1. In large kettle, cook onion in margarine until tender; stir in flour.
2. Gradually stir in water then broccoli, bouillon and Worcestershire.
3. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
4. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.
5. Makes about 2 quarts.

onion, margarine, flour, water, broccoli, chickenflavor, worcestershire sauce, cheddar cheese, coffee cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433562 (may not work)