1 bunch fresh broccoli, cut into sm. pieces (about 3/4 - 1 lb.)
1/4 c. chopped onion

Cook broccoli and onion together in small amount of water until tender, yet firm (about 5 minutes). 3/4 c. flour 2/3 c. cream or evaporated milk (1 sm. can)

In saucepan, stir flour into melted butter, then blend in milk or cream to make a thick, smooth sauce, stirring constantly. Add 2 cans (10 3/4 oz.) condensed chicken broth and 2 cans water. Continue cooking and stirring to make desired cream soup consistency. Add 4 or 5 slices processed American cheese, plus 1/4 to 1/2 cup grated Parmesan cheese; stir until melted. Add broccoli and onions. Makes 2 to 3 quarts, soup increases in flavor and thickness if allowed to sit in refrigerator until next day.