1In a large dutch oven or large soup pot, saute onions in butter until transparent.
2Add water, parsley, and chicken bouillon cubes.
3Add salt and pepper to taste.
4Add broccoli and bring to boil.
5Mix cream, milk, and flour until smooth. When broccoli is tender aprox. 30min add the mixture to the pot. Reduce heat to med/low and simmer aprox. another 30 min. or until the soup begins to thicken stirring occasionally.
6Add shredded cheddar cheese and heat until melted.