Broccoli Cheese Soup

1/4 cup onion

1/4 cup butter

1/4 cup flour

3 cups water (for thicker soup reduce by a cup)

10 oz. pkg frozen broccoli thawed or steam fresh broccoli (3 cups fresh) cook until tender

4 chicken bouillon cubes

pint of half and half

1 tsp.  Worcestershire sauce

3 cups shredded cheddar cheese

Saute onion until transparent.  Add flour until smooth.  gradually add water (mix and pour)  Add bouillon, Worcestershire sauce, and broccoli   Let simmer 10 min.  Turn off heat and add cream.  Mix.  Add cheese slowly until melted. 

*Recipe from Sarah Lund