1/2 c. chopped onion
1/4 c. unsifted flour
2 (10 oz.) pkgs. frozen chopped broccoli, thawed and well drained
1 tsp. Worcestershire sauce
3 (12 oz.) c. shredded cheddar cheese
2 c. (1 pt.) coffee cream or half and half
1/4 c. butter
3 c. water
4 tsp. chicken-flavor instant bouillon OR 4 bouillon cubes

In large kettle or Dutch oven, cook onion in butter until tender; stir in flour until smooth. Gradually add water, then broccoli, bouillon and Worcestershire. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.

TIP: 6 cups (about 1 1/4 pounds) chopped fresh broccoli can be substituted for frozen broccoli.

MICROWAVE: In 3 to 4-quart baking dish, combine onion and butter. Cook covered on 100% power (high) 2 to 3 minutes or until onion is tender. Stir in flour. Gradually stir in water, then broccoli, bouillon and Worcestershire. Cook covered on 100% power 10-12 minutes or until thickened and broccoli is tender. Add cheese and cream; mix well. Cook covered on 100% power 2-4 minutes or until heated through.