Broccoli-Cheese Soup - cooking recipe

Ingredients

1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen broccoli
1 medium carrot, grated
2 Tbsp. margarine
3 Tbsp. flour
2 c. milk
1 lb. Velveeta cheese, cubed
1 can cream of chicken soup
1 small onion
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Heat water and bouillon cube to a boil.
Add broccoli and carrot.
Cook according to package directions and remove from heat.
Do not drain.
Finely chop onion and saute in small amount of oil; add to broccoli and carrots.
In separate saucepan make a white sauce by melting margarine and slowly stirring in flour. Continue stirring while gradually adding milk.
Stir in cheese, chicken soup, Worcestershire sauce, salt and pepper.
Add broccoli mixture to white sauce mixture and cook over low heat until desired degree of thickness.
Yields 6 to 8 servings.