6 cups water
4 cups chopped broccoli or cauliflower
1 c. diced onion
6 chicken bouillon cubes
1/2 lb. butter
16 oz. cheese whiz
1 c. shredded cheddar cheese
1 c. milk
salt and pepper to taste

Cook broccoli and onion in 2 cups water. In another pan add bouillon cubes and 4 cups water. Bring almost to a boil. Make a roux of butter (flour 1/4 c.). Stir into bouillon mixture, add broccoli, onion, water, cheese and stir until melted.