2 tbsp. finely chopped onion
2 tbsp. butter
3 tbsp. flour
1/4 tsp. pepper
2 c. milk
1 c. cheddar cheese
2 tsp. chicken bouillon granules
1 1/2 c. water
1 bay leaf
3 c. chopped broccoli

In large saucepan, saute onion in butter until tender. Stir in flour and pepper until well blended. Add milk all at once. Cook until thickened, stirring constantly. Add cheese; stir until melted. Remove from heat.

Combine chicken bouillon, water, bay leaf in medium saucepan; bring to a boil. Add broccoli and cook for 5 minutes. Remove bay leaf. Add broccoli and cooking liquid (do not drain) to cheese mixture. Stir until well blended. Serve immediately. Makes 5 (1 cup) servings. Serve with salad and crusty rolls.