Broccoli-Cheese Soup - cooking recipe

Ingredients

1/4 c. chopped onion
1/4 c. margarine or butter
1/4 c. flour
3 c. water
2 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
4 tsp. chicken bouillon
1 tsp. Worcestershire sauce
3 c. (12 oz.) shredded Cheddar cheese
2 c. (1 pt.) half and half

Preparation

In a large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
Gradually stir in water, then broccoli, bouillon and Worcestershire sauce.
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).
Makes 2 quarts.