1/2 c. chopped onion
1/4 c. butter
1/4 c. unsifted flour
3 c. water
2 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
4 tsp. Wyler's chicken flavored instant bouillon or 4 cubes
1 tsp. Worcestershire sauce
3 c. (12 oz.) shredded cheddar cheese
2 c. (1 pt.) half and half

In large kettle, cook onion in butter until tender; stir in flour. Gradually stir in water then broccoli, bouillon and worcestershire. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate left overs. Tip: 6 cups (about 1 1/4 pounds) chopped fresh broccoli can be substituted for frozen broccoli.