| | Directions | | Boil water and bouillon cubes, add broccoli and onion, cook until done. Drain and set liquid aside. Melt butter and add flour and dry mustard, whisking until smooth. Slowly stir in the milk. Add reserve liquid, cheese, broccoli and onion mixture. Stir until the cheese is melted and serve. It is great to add crumbled bacon or diced ham to the soup. |
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| Ingredients | | - |  | 4 chicken bouillon cubes |
| - | | 2 cups water |
| - | | 1 package chopped broccoli, or 1 bunch fresh, chopped |
| - | | 1/2 cup Onion |
| - | | 1/2 cup melted butter |
| - | | 1/2 cup flour |
| - | | 1/2 teaspoon dry mustard |
| - | | 1 1/2 shredded cheddar cheese |
| - | | 4 cups milk |
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