saute onions in a little butter in a small pan and set aside.
In a large stockpot, melt butter. Add flour and mix for 3 min.
Slowly add half and half, mixing the entire time.
Slowly add chicken stock, mixing the entire time.
Let simmer on low for 20 minutes.
Add broccoli, carrots, onions and cook on low for 25 min.
Season with salt pepper and nutmeg.
Place soup in a blender and puree.
Heat soup over low heat and add cheese and mix till melted
Originally Submitted
7/30/2013
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