6 c Water

10 oz Pkg. fresh or frozen

Broccoli 3/4 c Finely chopped onion

1 ts Salt

1 ts White pepper

1 ts Garlic powder

8 oz Velveeta cheese, shredded

1 pt Half and half

1/4 c Butter

1/3 c All-pourpose flour

1/2 c Cold water

In a three-quart saucepan bring 5 cups water to a boil; add broccoli and onion and boil 10 to 12 minutes. Add seasonings and cheese: stir until cheese melts. Add half-and-half and butter; stir and heat to boiling. Slowly andd 1/2 cup water to flour, stirring until texture is smooth. Slowly add to hot misture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream. Makes 8 to 10 servings. SOURCE: Cooking with Class, JoNell McClary