1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. broccoli
1 med. carrot, grated
2 to 3 tbsp. butter
3 tbsp. flour
2 c. milk
1 lb. processed American cheese, cubed
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 tbsp. minced onion flakes
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 (remembering not to 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 and carrot mixture; heat and serve. 10 to 12 servings.