Broccoli Cheese Soup

Use only the florets and ditch the stem. 

4 cups chicken broth
1 cup water
1 cup half & 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 

1. Combine chicken broth, water, half & half, cheese, flour,
 onion and pepper in a large saucepan. Whisk to combine and 
to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until
 broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish
 with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.