Broccoli Soup - cooking recipe

Ingredients

6 c. water (I use 2 cans chicken broth in place of some of the water)
1 (10 oz.) pkg. frozen chopped broccoli
1 medium onion, chopped
1 (8 oz.) loaf process cheese spread, cubed
2 tsp. salt (I use less, the cheese has salt)
1/2 tsp. pepper
1/2 tsp. garlic powder
2 c. milk
1/4 c. margarine
1/2 c. all-purpose flour
1/2 c. water

Preparation

Bring water/chicken broth to a boil in a three-quart Dutch oven; add broccoli and onion.
Reduce heat and simmer, uncovered, ten minutes.
Add cheese and seasonings, stirring until cheese melts.
Stir in milk and butter; cook over low heat until thoroughly heated.
Combine flour and cold water, stirring until smooth.
Gradually add to broccoli mixture, stirring constantly; cook over medium heat until thickened, stirring occasionally. Yields 2 1/2 quarts.
This is also good when reheated.