CREAMY BROCCOLI CHEESE SOUP

I didn't take a picture, so I will need to make this one again soon.  But here is the story.  Last night I tried to make a Panera knock-off soup recipe that has been circling the internet.  Well, I quickly noticed a few things.  #1, the soup is meant to only serve 3 people and #2, it was super thick.  So I had to quickly improvise.  My family LOVED this and slurped it right down.

Broccoli Cheese Soup (feeds 5-6 people)

½ Chopped Onion

½ C Butter (plus a small amount for the onion)

½ C Flour

5 C water

5 Chicken Bullion Cubes

4 C Half and Half

1 C Shredded Carrots

2 ½ C Shredded Sharp Cheddar Cheese

3 C Chopped Broccoli

Salt, Pepper and Nutmeg to taste

• Saute onion in a small amount of melted butter until transparent, set aside.
• In a large pot, make a roux using butter and flour.  Melt butter first and then add flour while stirring.
• Add in half and half, continue stirring. It helps to use a wisk so you can easily dissolve the roux with the liquid.
• Add water and bullion cubes, salt, pepper and nutmeg, simmer for 15 minutes.
• Add in carrots, onions and broccoli.  Simmer on low for 20 min or until all vegetables are tender.
• Stir in cheese until melted and serve