1 (48 oz.) can chicken broth
2 chicken bouillon cubes
1 bunch fresh broccoli
1 (8 oz.) bag shredded Cheddar cheese
1 med. onion
1 c. milk
Cornstarch to thicken

Combine chicken broth, bouillon cubes and onion in large kettle. Add fresh broccoli (that has been cut into small pieces). Cook for about 10-15 minutes or until broccoli is tender. Then add milk and cheese. Stir well. Add cornstarch to 1/4 cup water. Gradually stir into soup until desired thickness. Cook on low heat. Do Not Scald.