Broccoli Onion Soup

1 md Sweet onion, chopped

2 tb Butter or margarine

2 pk (8 ounces each) cream

-cheese, cubed 2 c Milk

2 bullion cubes

1 1/2 c Boiling water

1 pk Frozen chopped broccoli (10

-ounces) cooked and drained 1 ts Lemon juice

1 ts Salt

1/4 ts Pepper

Saute onion in butter until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Dissolve bullion in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat thoroughly. Source: Rock Springs Sweet Onion Festival Cook Book 1992