Broccoli Cheese Soup

(Dawn Samborski)

2 tablespoons onion, diced
2 tablespoon butter
3 tablespoons white flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
12 slices American Cheese
2 chicken bouillon cubes dissolved in 2 cups water or 14.5-oz. can chicken broth plus 1/2 cup water
10 oz. package frozen broccoli or 3 1/2 to 4 cups fresh finely chopped broccoli

In a large saucepan over medium heat, sauté onions in butter until translucent.  Stir in flour, salt, and pepper.  Use a whisk to stir in the milk until mixture is smooth and thickened.  Do not allow mixture to boil.  Stir in cheese.  Turn off heat and cover.  Meanwhile, heat bouillon cubes with water or chicken broth and water to a boil in a medium-size saucepan.  Add broccoli and cook according to package directions or until broccoli is crisp tender, 6 to 8 minutes.  Stir broccoli mixture, plus cooking liquid into cheese mixture.  Soup is ready to serve.