2 bunches broccoli, peeled and chopped
1/2 c. butter
1 c. onion, sliced
3/4 c. flour
1 c. Half & Half
8 c. (1/2 gal.) milk
1 heaping tbsp. chicken flavor instant bouillon
1 1/4 lbs. American cheese, sliced

Cook broccoli until tender. Melt butter in a large pot. Saute sliced onions in butter until translucent. When onions are done, take out of the pot. ( If desired, onions can be left in the soup instead of removed, in which case used chopped instead of sliced onions.) Add flour. Cook, stirring constantly with a wire whisk, until thickened. Add Half & Half, milk and chicken base. Heat thoroughly, stirring constantly. Add cheese. Continue stirring constantly until cheese melts and soup thickens. DO NOT BOIL. Turn off heat. Add broccoli. Serve piping hot. (Can be frozen as well.) Yield: Approximately 1 1/4 quarts.