BROCCOLI CHEESE SOUP

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1/4 c. butter or margarine
1/2 c. chopped onion
1/4 c. flour
3 c. water
1 tsp. Worcestershire sauce
2 c. coffee cream
4 tsp. chicken flavor instant
bouillon or 4 cubes
2 c. shredded Cheddar cheese
2 (10 oz.) pkg. frozen
broccoli, chopped, cooked
and drained

In a Dutch oven or large pot, melt margarine. Add
onions and cook until tender. Stir in flour. Gradually stir
in water, cream, bouillon and Worcestershire sauce. Cook 10
minutes, stirring until thickened. Do not boil. Stir in
cheese. Add broccoli and cook until heated through. Makes 6
servings.

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