1 lg. head broccoli
1/2 c. butter
1 med. onion, chopped
1/2 c. flour
2 c. milk
1 can chicken broth, 2 cans if you want thinner soup
1 c. grated cheddar cheese

Cook broccoli pieces in small amount of water until tender, drain and set aside. Saute onions in butter until transparent. Stir in flour and cook about 2 minutes. Add milk slowly, stirring constantly. Stir in cheese and blend until smooth. Slowly add chicken broth then add broccoli; stir well. Simmer 15 minutes. Serves 4 to 6.