1/4 c. butter
1/4 c. flour
1/2 c. chopped onion
3 c. water
2 c. coffee cream
4 tsp. chicken bouillon
2 c. shredded cheddar cheese
2 (10 oz. each) pkg. frozen chopped broccoli, cooked and drained

In a Dutch oven, melt butter, add onion and cook until tender. Stir in flour gradually, then water, cream, and bouillon. Cook 10 minutes. Stir until thick. Add cheese and broccoli. Heat through.