1 cup water
1 cup half-and-half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon. dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish
1/2 cup shredded Cheddar cheese
2 teaspoons minced fresh parsley
Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, than turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving, spoon 1 cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.