Broccoli Onion Soup

1 md Sweet onion, chopped
2 tb Butter or margarine
2 pk (8 ounces each) cream cheese, cubed
2 c Milk
2 Chicken bullion cubes
1 1/2 c Boiling water
1 pk Frozen chopped broccoli (10 ounces) cooked and drained
1 ts Lemon juice
1 ts Salt
1/4 ts Pepper

Saute onion in butter until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Dissolve bullion in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat thoroughly.

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