1 lb. chopped fresh or frozen broccoli
3 c. water
3 chicken bouillon cubes
1/2 c. chopped onion
4 tbsp. butter
3 tbsp. flour
3 to 4 c. milk
1 c. cream
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
1/4 tsp. thyme
1 c. grated cheese

Optional: If thickening is needed, I usually add some instant potato flakes to the soup.

Bring broccoli, bouillon cubes, and water to a boil. Cook to desired doneness. Saute the onions in the butter; add the flour and add to the broccoli and broth. Cook until thickened. Add the milk, cream, seasonings, and the cheese. Heat but don't boil. Salt to taste.