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

In heavy kettle, cook onion in butter until tender; stir in flour until smooth. Gradually add water, then broccoli, bouillon and Worcestershire sauce. 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 chopped fresh broccoli can be used in place of frozen.