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Broccoli Cheese Soup

2/3 cup butter
1/2 cup chopped onion
2 large cloves garlic, minced
5 cups chicken broth
4 stalks celery, finely chopped
4 to 5 carrots, finely chopped
3 lbs. broccoli, cut into flowerets
1/2 cup all-purpose flour
1/4 tsp. salt
2 cups heavy cream
1 cup milk
2 tsp. ground nutmeg
8 oz. sharp cheddar cheese, shredded


In a saucepan melt 2 tablespoons of the butter over medium heat. Add onion and garlic; saute until tender. Add chicken broth, celery, and carrots to saucepan. Bring to a boil. Reduce heat and simmer until carrots are tender. Add broccoli; simmer 10 to 15 minutes more. Meanwhile, in another saucepan melt the remaining butter.
Whisk in flour and salt until smooth. Cook over medium heat, whisking constantly until mixtures bubbles. Gradually whisk in cream and milk, whisking constantly over medium heat until mixture comes to a boil and thickens. Stir in the nutmeg. Remove saucepan from heat; add cheese, whisking until cheese melts. Pour cheese mixture into broccoli mixture, stirring until combined; heat through.

Makes 15 Servings
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