Ingredients
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1/2 cup chopped onion
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1/4 cup margarine or 1/4 cup butter
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3 cups water
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2 (10 ounce) packages frozen chopped broccoli, thawed and well-drained
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4 teaspoons instant chicken bouillon or 4 chicken bouillon cubes
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1 teaspoon Worcestershire sauce
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3 cups shredded cheddar cheese
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2 cups half-and-half
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1/4 cup unsifted flour
Instructions
- In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
- Gradually stir in 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.