world's best cream of broccoli soup

this is by far, my favorite soup. kathy maxfield's ingenuity produced this is one of our ward's cookbooks and it's my go-to for-sure.

cream of broccoli soup



cook 2 bags of frozen broccoli florets. while hot, cut them into small pieces (doesn't matter how small- smaller the better). save 1 cup of this liquid. melt 1/4 cup butter in your soup pot. saute 2/3 cup chopped onion until transparent. add 1/4 cup flour. stir and cook for several minutes. add 2 cups warm water with 4 chicken bouillon cubes. add 1 cup of the broccoli water. add 2 cups of light cream (half and half). add 1/2 tsp worcestershire sauce, 1/2 tsp salt, 1 cup monterrey jack cheese shredded. add broccoli and serve!