Ingredients
1/4 C butter
1/4 C flour
2 C cream, half-and-half or whole milk (I used raw milk that hadn’t been skimmed yet. Just poured it in without shaking first.)
2 C chicken broth
broccoli (And here I admit that I have no idea how much. I used a quart-sized Ziploc bag of broccoli that I froze a few weeks ago.)
1/4 C onion, diced or minced (I minced my onion and forgot to include it. The soup was still good, but I think the onion would have made it better.)
2 large carrots, julienned, diced, or very thinly sliced
pinch of salt
1 tsp. mustard (I used plain, but Dijon would probably give it a better flavor.)
smidgen of chili powder
2-3 C cheddar cheese
Preparation
