Ingredients
- 6 1/2 c water (cold)
- 5 1/4 c butter
- 8 oz velveeta cheese
- 3/4 c onion (finely chopped)
- 3/8 c all-pourpose flour
- 1 ts salt
- 1 ts pepper (white)
- 1 ts garlic powder
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
