Easy Broccoli Cheese Soup

This soup is easy, ready in about 10-15 minutes, and tastes great! It makes a lot too (I doubled the recipe for a Relief Society dinner for 30 sisters), but it reheats well.

1 medium onion, chopped
6 Tbs. butter
6 Tbs. unsifted flour
3 cups water
5 cups fresh broccoli, cut into large bite-size pieces
4 chicken bouillon cubes
1 Tbsp. Worcestershire sauce
4 cups shredded cheddar cheese
2 cups half & half

In a large pot, cook onion in butter until tender; stir in flour until smooth. Slowly add the water while whisking. Then add bouillon cubes, broccoli, and Worcestershire sauce. Don't worry, it will look like a lot of broccoli and not a lot of liquid. Bring to a gentle boil over medium-high heat, then reduce heat to simmer. Cook and stir until slightly thickened and broccoli is tender, about 10 minutes. Remove from heat, and slowly add half & half. Then add cheese one handful at a time, stirring each addition until melted before adding the next handful. Return to the lowest heat setting possible until ready to serve, stirring occasionally. Be careful not to let the soup boil once you've added the cheese, or it will curdle and separate.