6 c  Water

     10 oz Pkg. fresh or frozen

           Broccoli
    3/4 c  Finely chopped onion

      1 ts Salt

      1 ts White pepper

      1 ts Garlic powder

      8 oz Velveeta cheese, shredded

      1 pt Half and half

    1/4 c  Butter

    1/3 c  All-pourpose flour

    1/2 c  Cold water

  In a three-quart saucepan bring 5 cups water to a boil; add broccoli and
  onion and boil 10 to 12 minutes.  Add seasonings and cheese: stir until
  cheese melts.  Add half-and-half and butter; stir and heat to boiling.
  Slowly andd 1/2 cup water to flour, stirring until texture is smooth.
  Slowly add to hot misture, stirring rapidly.  Cook and stir until soup is
  the consistency of heavy cream.
  Makes 8 to 10 servings.
  SOURCE: Cooking with Class, JoNell McClary