1/2 white or yellow onion chopped
1/4 cup melted butter
1/4 cup flour
2 cups half $ half (or milk)
2 cups chicken stock (or veggie)
2 large bunches of broccoli
2 carrots diced small
1/4 tsp nutmeg
8 oz sharp cheddar cheese shredded
salt and pepper to taste
1 tsp garlic powder (or a tablespoon of roasted garlic mash)
Break apart broccoli into small pieces.
Saute onions in 1 tbsp of the butter until transparent.
Make a roux with the remaining butter and flour and cook for 5 minutes stirring to keep from burning, if it burns you have to throw it out and start over or it will taste acrid and gross.
Add the half & half, stirring constantly, then the chicken stock while still stirring. Simmer for 25 minutes.
Add the veggies in and cook on low for another 25 minutes.
If you wish to have a smooth soup puree now then return to heat, otherwise salt pepper and garlic to taste