• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 1/4 cup flour
• 3 cups water
• 4 teaspoons chicken bouillon
• 20 ounces of chopped broccoli
• 3 cups shredded cheddar cheese
• 2 cups half and half
In large saucepan, cook onion in butter until tender; stir in flour and blend well. Gradually stir in water; add bouillon and broccoli. Cook and stir until thickened and broccoli is tender.
Stir in cheese and half and half. Cook and stir until cheese is melted and soup is heated through. Do not boil.