Cheesy Broccoli Soup

 

2 cups water 

1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube

1 package (16 ounces) frozen chopped broccoli, thawed

1 medium onion, chopped

1/4 cup butter, cubed

3 tablespoons all-purpose flour

1 cup 2% milk

1 pound process cheese (Velveeta), cubed

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid.

In another large saucepan, sauté onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid. Yield: 4 servings.