1 c. finely chopped broccoli
1 sm. onion, chopped
1 1/2 tsp. dry parsley flakes
1 can chicken broth
Salt and pepper to taste
1 c. cream or canned milk
2 tbsp. cornstarch
Milk
1 c. shredded cheese

Combine broccoli, onion and parsley with broth and enough water to measure 2 cups liquid in saucepan. Cook until broccoli is tender. Mash or puree vegetables in broth. Add seasoning and cream. Continue to cook on low heat.

Blend cornstarch and a small amount of milk until smooth. Add to soup along with cheese. Stir constantly until cheese melts and soup thickens.