1) Melt butter in large pan and saute onions. Combine chicken broth, water, half-and-half, cheese squares, 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 to 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.
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|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1198 (61%)|
|Amt Per Serving||% DV|
|Total Fat 133.1g||177 %|
|Saturated Fat 41.1g||206 %|
|Monounsaturated Fat 53.7g|
|Polyunsanturated Fat 26.8g|
|Cholesterol 643.7mg||198 %|
|Sodium 723.3mg||25 %|
|Potassium 2136.3mg||56 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 16.9g|
|Protein 162.3g||232 %|
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Calories per serving: 1962
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