- 1 tablespoon butter
- ½ medium chopped onion
- ¼ cup butter
- ¼ cup flour
- 2 cups 2% milk
- 2 cups chicken stock
- ½ lb fresh broccoli (chopped into bite-sized pieces)
- 1 cup carrots, julienned (chopped into matchstick-style pieces)
- 8 ounces grated sharp cheddar cheese
- ¼ teaspoon nutmeg
- Salt and pepper
Sauté the onion in butter in a skillet and set aside. Cook melted butter and flour in a large pot using a whisk over medium heat for 3–5 minutes. Once thickened and well blended, add the milk.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20–25 minutes.
Add the cheese. Stir in nutmeg and salt and pepper to taste.
—Submitted by Sarah D., Northern Illinois University