Broccoli Cheese Soup

1/2 c. onion, chopped
1/4 c. butter
1/4 c. flour
3 c. water (for thicker use only 2 cups)
10 oz. pkg frozen broccoli thawed or steamed. For fresh broccoli 3 cups. Cook until tender.
4 ckn. bouillon cubes (I use Better than Bouillon)
1 pint of half and half (can substitute milk it will just make the soup a little thinner)
1 tsp. Worcestershire sauce
3 c. shredded cheddar cheese

Saute onion until transparent. Add flour until smooth. Gradually add water and stir as you add. Add bouillon and Worcestershire sauce and broccoli, simmer for 10 min. Turn heat off and add cream. Gradually mix cheese until melted.

Recipe courtesy of Sarah Lund