Cheryl's Broccoli Cheese Soup (serves 8)

• 2 lbs. frozen broccoli (can use fresh, if desired)

• 1 large onion (chopped)

• 5 cups chicken broth (canned is fine)

• Combine ingredients in a large pot and bring to a boil. Simmer for 15 minutes.

• 3 tablespoons margarine

• 3 tablespoons flour

• 1 pint half & half

• 1 lb. Velveeta Cheese (cut into cubes)

While broccoli soup base is cooking melt margarine in a medium sized pan. Add flour to make a roux. Cook and stir until mixture sticks together. Add small amount of half & half and stir until blended. Add the remaining half & half and stir until smooth. Add Velveeta. Stir until cheese is melted. Add the cheese mixture to the broccoli soup base and stir. Cook until heated thoroughly.