Ingredients

• 4 C broccoli florets, chopped small
• 2 ea carrots, matchsticks
• 1 cl garlic, minced
• 1 C sweet onion, small dice
• 1/4 C flour
• 2 C low sodium chicken or vegetable stock
• 1/2 t mustard powder
• 5 T butter
• 8 oz cheddar cheese, freshly grated (not bagged)
• 2 C half-and-half
• 1/2 t smoked or regular paprika
• Option: cayenne pepper to taste

Instructions

1. Saute the onion in 1 T butter until translucent, add the garlic and cook until fragrant, then remove from heat and set aside.
2. Melt the butter into a soup pot, then whisk in the flour to form a roux. Whisk in the stock and the half-and-half, then simmer until the liquid has thickened slightly.
3. Add the broccoli, carrots, onion, garlic, paprika, mustard powder and optional cayenne. When the broccoli is tender, melt in most of the cheese.
4. Plate, garnish with the remaining cheese, and serve hot.

Source: www.averiecooks.com

Contributed by: Linda