(Cook or steam broccoli - about 1 pound - until tender)
5 TBS Butter
1 medium yellow onion, diced small (about 1 cup)
1/3 cup flour
1 1/2 cups whole milk
2 cups chicken broth or stock
1 1/2 cups heavy cream
4 cups broccoli florets, cooked until tender, cut into small pieces (I also use the tender part of the stocks)
1/3 cup grated carrots (or small diced or pre-cut matchsticks)
1 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground mustard
8 oz grated cheddar cheese (about 2 cups)
Melt butter over medium heat
Add diced onion and cook until soft - about 5 minutes
Sprinkle flour over onions and butter and whisk until smooth.
Slowly add milk to the mixture and whisk until combined and thickened.
Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, pepper, onion and garlic powders, and mustard. Whisk until combined.
Carefully bring to a boil over medium/high heat while stirring often, and cook until thickened.
Transfer about 1/2 - 3/4 of the soup to a blender (in batches if necessary) and blend to desired consistency.
Return to soup pot with unblended soup, and add cheese.
Over low heat, stir in grated cheese. Test for seasoning and add salt if necessary.
Thin with chicken stock or milk if needed.
Makes about 6 cups
