2cupschicken broth or stock(for vegetarian soup, use vegetable stock)
1teaspoonchicken bouillon base(Better Than Bouillon brand used; for vegetarian soup, use vegetable base)
¼cupall-purpose flour(for even thicker soup, increase flour to 1/3 cup)
½teaspoon mustard powder
2 ½cupshalf and half
½cupwhipping cream
3heaping cupsfresh broccoli florets(cut into small pieces)
½teaspoonhot sauce(such as Texas Peter or Tabasco sauce)
1 ½ - 2cupscheddar cheese, grated
Instructions
Melt butter in a large pan on medium heat. Add the onion, carrots, salt, and pepper, and cook for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
Add the flour and whisk until well mixed and slightly browned. Whisk in the mustard powder. Add the bouillon base and broth and stir until all the browned flour is dissolved.
Add the half-and-half, whipping cream, broccoli florets, and hot sauce. Stir. Simmer on very low heat for 15-20 minutes, or until broccoli is tender. Remove from the heat and add the cheese. Stir until melted. Serve.
Buy prepackaged shredded carrots and prewashed, cut broccoli. Use minced garlic from a jar. About 1 to 1 1/2 teaspoons minced garlic from a jar equals one clove of fresh garlic.Click here for garlic tips.