1 c. water
1 chicken bouillon cube
1 pkg. ( 10 oz.) frozen chopped broccoli
1 med. carrot, grated
2 to 3 tbsp. butter
3 tbsp. flour
2 c. milk
1 lb. Velveeta cheese
1 can of cream of chicken soup
1 tbsp. minced onion
1 tbsp. Worcestershire sauce
Pepper to taste

Heat water and bouillon cube to boiling. Add broccoli and carrot; cook 5 minutes or until tender. Remove from heat, do not drain. In separate saucepan, melt butter, slowly stir in flour. Gradually add milk, cook until thickened. Stir in cheese, soup, onion, sauce and pepper. Add broccoli, carrot mixture, heat and serve.