Broccoli and Cheese Soup

2 tbsp. chopped onion
2 tbsp. butter
3 tbsp. flour
1/8 tsp. pepper
2 c. milk
1 c. shredded American cheese (Velveeta)

Cook onion and butter in saucepan until tender. Stir in flour and pepper until blended. Add milk all at once; cook until thickened (about 1 minute), stirring constantly. Add shredded cheese and stir until blended and melted. Remove from heat. In saucepan dissolve 2 chicken bouillon cubes in 1 1/2 cups water. Bring to boil and add a 10-ounce package chopped broccoli and cook according to package directions. Do not drain. Add broccoli and cooking liquid to cheese mixture and stir until blended. HINTS: May add 1 cup cooked ham to cheese mixture.

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