1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
3 c. water
2 (10 oz.) pkgs. frozen chopped broccoli, thawed & drained
4 chicken bouillon cubes
1 tsp. Worcestershire sauce
3 c. shredded cheddar cheese
2 c. half and half

In large saucepan cook onion in butter, until tender. Stir in flour. Gradually stir in water, the broccoli and Worcestershire sauce, over medium heat, cook, 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. Makes 2 quarts.