Broccoli Cheese Soup
Time: 30 minutes

Yield: 7 servings
Recipe from the exceedingly lovely Julie Thomson
1 bunch broccoli
1/4 C butter
1/2 C chopped onion 
3 T flour
2 C chicken broth
1 C broccoli water
2 C half and half
1/2 t Worcestershire sauce
1/2 t salt
2 C cheddar cheese, grated

1. Chop your broccoli and toss it in a medium sized sauce pan. Cover it with water and boil until tender. 
2. Drain 1 C of the broccoli water into a measuring cup and set it aside. 
3. Mash the broccoli up with a potato masher. Don't have one of those...don't worry about it. You could use the bottom of a glass cup.
4. While the broccoli is cooking, melt the butter in a large pot. 
5. Add the onions and cook over medium high heat until they are translucent, about 5 minutes. 
6. Add the flour and whisk it all around to combine it with the butter and onions. 
7. Pour in the chicken broth. Bring it to a boil and add
the reserved broccoli water, half and half, Worcestershire sauce, and salt. 
8. Stir and cook until the soup becomes slightly thick. This should take about 5 minutes. 
9. Add the broccoli
and the cheese. 
10. Remove the pan from the heat. Don't let the cheese cook in the just needs to be heated through so it can melt, nicely.