Broccoli Cheese Soup

• 1- 16 oz bag chopped broccoli
• 1 small onion chopped
• 2/3 cup water
  Cook until tender . Do not drain
• 1/2 cup flour
• 1/2 cup butter
• 2 chicken bouillon cubes
• 2 quarts milk
• 1 lb velveeta cheese, cubed
• Salt & Pepper to taste

Directions:

In heavy 6 qt pan melt butter, then stir in flour. Cook til bubbly. Add milk slowly to form a medium white sauce. Stir until melted add broccoli & onions, undrained. Mix well. Simmer 10 more minutes Serve ( If you heat the milk before adding, the soup will thicken much faster. I add about 2 cups of milk & wait for it to thicken. Than add 2 more.

This recipe is from a friend at work. It is really good.

Submitted by: Debbie Brooks