1. ln larfge kettle or Dutch oven-cook onion in margarine until tender; stir in flour until smooth.
2. Gradually add water, then broccoli, bouillon and Worcestershire.
3. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
4. Add cheese and cream.
5. Cook and stir until cheese melts and soup is hot (do not boil).
6. Refrigerate leftovers.