1 1/2 lbs. fresh broccoli
1 pt. half & half
2 c. water
1 lg. bar Velveeta cheese
3/4 tsp. salt
3/4 tsp. ground white pepper
1/2 c. cornstarch
1 c. cold water
1 stick butter
1/2 c. chopped onion
1 tsp. basil
1/2 tsp. garlic salt
2 cubes chicken bouillon

Steam broccoli until tender; drain. Place half & half and 2 cups of water in top of double boiler. Add cheese, salt, and pepper. Heat until all cheese is melted. Add broccoli and all of the remaining ingredients, except 1 cup cold water and cornstarch. Mix 1 cup cold water and 1/2 cup cornstarch in small mixing bowl. Add cornstarch mixture to soup. In double boiler, cook over medium heat until soup thickens.