T.G.I. Friday'sŪ Broccoli Cheese Soup

So good, and yet so easy. Now you can recreate this one at
 home just by tossing a few items into a saucepan. Try to find
 one of the large cartons of chicken stock at your store -- 
there's a perfect four cups of broth in there. Use Swanson 
brand if your store carries it. One bunch of broccoli should
 provide enough florets for this baby. Just cut the broccoli
 into bite-size pieces using a sharp knife. 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.