Cheese, Broccoli Soup

Bring 6 cups water to a boil in a 3-quart Dutch oven; add broccoli and onion.

Reduce heat and simmer, uncovered, 10 minutes.

Add cheese and seasonings, stirring until cheese melts. Stir in milk, half and half and butter; cook over low heat until thoroughly heated.

Combine flour and cold water, stirring until smooth.

Gradually add to broccoli mixture, stirring constantly. Cook over medium heat until thickened, stirring occasionally. Yield:

2 1/2 quarts.