1 stick butter
1 yellow onion, chopped
3 tbsp. flour
2 pkgs. frozen broccoli (1 bag finely chopped pieces & 1 bag chopped broccoli)
1 c. milk
2 c. half & half
1 pt. whipping cream
2 rolls Kraft garlic cheese
1/2 lb. Velveeta cheese (1/2 lg. box Velveeta)
1 sm. can mushrooms, drained
Garlic salt & black pepper to taste

Melt butter and add chopped onion, cook until tender, add milk, half and half, whipping cream. Cut up cheese in small pieces and add to above. Stir periodically until melted. I cook the bag of chopped broccoli about 5 minutes in another pan and then add to soup. Just add the frozen bag of the pieces to the soup itself no need to pre-cook. Add mushrooms and add garlic salt and black pepper. Cook until good and creamy on low heat.

This makes a lot so you might want to divide it up into 2 pans after you add the cheeses. But before you add the broccoli to the soup. Serve garlic cheese bread, toasted with soup. This soup can also be frozen but mine never makes it there.