Cream of broccoli soup with cheddar cheese

2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3
to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and
cook slowly until thick, stir in the milk until smooth. Add the cheese and
broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.