{Busy Bee & Broccoli Cheese Soup}

 Its been so busy around here! I have yoga to enjoy, books to read, an exam to study for, a presentation to prep for... meanwhile, I'm still trying to at least cook every other night. It's not easy, but such is life!

So, I wanted to share the only panera bread soup that I love. It goes really well with the bread you just made. Credit to BudgetSavvyDiva

Ingredients
1/2 med onion, chopped
1/4 c melted butter
1/4 c flour
2 c half&half {or skim milk, but I tried half&half}
2 c chicken stock {I just used chicken broth. The difference is bones. The vegetarian in me just cried.}
1/2 pd fresh broccoli {florets only, and I did a head of broccoli as big as my head. because bathroom scales can't measure veggies, i guess.}
1 c carrots, julienne {How to julienne? Sounds like a dance. YouTube}
1/4 tsp of salt
1/4 tsp nutmeg
1/2 tsp pepper
8 oz grated cheddar cheese

I

Saute onions in a little butter in a small pan – set aside.

II

In a large stockpot {I used the biggest pan I had}  melt the butter. 

Add flour and mix for 3 minutes.{This is a rue. Be sure to not burn it!}

III

Slowly add half- half – mixing the entire time.

Slowly add chicken stock- mixing the entire time.

 {My pan wasn't big enough, so I switched to a big pot. Worked well.}

Let simmer on low for 20 minutes.

IV

Add broccoli, carrots; onions and cook on low for 25 minutes.

V

Season with salt, pepper; nutmeg. Now the fun part!

Place soup in a blender or use an immersion blender and puree.

VI

Heat soup over low heat and add cheese and mix till melted.

I didn't have any bread bowls, but it was still lovely! 

I even had some as a snack in the middle of a Sunday.