Broccoli Soup

Serves 6

1/4 cup chopped onion
2 Tbsp butter
2 Tbsp flour
2 1/2 cups milk
3/4 pound light velveeta, cut up
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1/8 tsp pepper

Cook and stir onion in 1 Tbsp butter in 2 quart pan until onion is tender. Add remaining 1 Tbsp butter and flour; cook 1 minute or until hot and bubbly, stirring constantly. Gradually add milk, stirring until well blended. Bring to boil. Reduce heat to medium low and simmer 1 minute. Add remaining ingredients; cook until velveeta is melted and soup is heated through.