Broccoli Chese Soup

Sorry, no picture... but SSSSOOO good. Great for fall and winter months coming ahead.
3 c. water
3 chicken bouillon cubes
½ small onion chopped
16 oz bag chopped broccoli

Bring all above ingredients to boil until mostly done.

Mix sauce in separate pan:
½ c. margarine or butter
Scant ½ c. flour
½ tsp salt
2 c. milk
1 pkg (8oz.) cream cheese
Bring sauce to a simmer and add to mostly drained veggies. Heat and serve with crackers.

Side note: I usually take about a ½ c. of the boiled veggies in its broth and put them in a blender and then add it at the end to make it creamier. If you like a more runny soup, don’t drain the veggies. And even if you don't drain them, the soup still get's pretty thick once stored over night.