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 chicken flavor instant bouillon or 4 cubes
• 1 tsp. Worcestershire sauce
• 3 c. (12 oz.) shredded Cheddar cheese
• 2 c. (1 pt.) Borden or Meadow Gold coffee cream or half and half

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67187 (may not work)