Panera Broccoli Cheddar Soup

Ingredients:

1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

1/4 teaspoon nutmeg (optional)

8 ounces grated sharp cheddar

1 tsp dijon mustard

1 tbsp Franks red hot

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt & pepper. The soup should be thickened by now. Pour a small portion into blender and puree OR using a hand blender, blend a small portion of the soup. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg, Dijon, and Franks and serve.

This recipe serves/makes 4