1 lb. broccoli, chopped in 1 inch pieces
1/3 c. onion, chopped
2/3 c. butter
3/4 c. flour
2 qts. chicken stock
3/4 c. half & half
3/4 c. Cheddar cheese, grated
1/2 c. Parmesan cheese, grated
Pepper and salt to taste

Cook onion and broccoli together until tender yet firm, drain. Melt butter in soup kettle, add flour to make paste. Cook 5 minutes on medium low. Stir in stock slowly (only half) then add cream and stir constantly. Add rest of stock, (vary to make desired cream soup consistency). Add onion, broccoli and cheese. Cook on low. Store in refrigerator up to 1 week.