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Broccoli Cheese Soup
2 tbsp. onion, finely chopped
2 tbsp. butter
3 tbsp. flour
1 bay leaf
1 c. American cheese, shredded
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli, chopped
1/2 tsp. salt
2 c. milk
1 1/2 c. water
Cook onion in butter until tender. Stir in flour, salt and pepper until well blended. Cook until thickens, stirring constantly. Add cheese and stir until melted. Remove from heat. In medium saucepan, dissolve bouillon cubes in water. Add bay leaf. Bring to a boil and add broccoli. Cook according to package directions. Do not drain. Add to cheese mixture. Stir and heat slowly together. Remove bay leaf and serve hot.
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