Instructions

For the Stock:

1. In a large stockpot heat chicken stock.
2. Add diced onion, celery, garlic, 2 diced carrots and broccoli stems. Simmer for 15 minutes until veggies are softened.
3. After veggies are softened blend thoroughly with a blender or emulsion blender.
4. Add grated carrots to pot and set aside.

For the Roux:

1. In a large stock pot melt butter over low heat.
2. Add flour and whisk until thoroughly combined.
3. Slowly add milk and whisk continuously to ensure the roux does not become lumpy.
4. Turn heat up to med-low and add grated cheese, stir constantly until cheese has melted.
5. Reduce heat to low and add salt, pepper, dry mustard, paprika and cayenne pepper.

Final soup:

1. Add cheese mixture to blended stock mixture.
2. Return the mixture of both to the stove on medium heat.
3. Steam broccoli for 6-8 minutes. (You do not want them to be mushy)
4. Add steamed broccoli to the soup.
5. Allow soup to simmer for another 15-20 minutes.
6. Serve and Enjoy!