Broccoli Cheese Soup

Shirley Evans
I think this tastes like the soup at Panera.

Serves 4-6

1 Tbl plus 4 Tbl unsalted butter, divided to use in 2 differentvparts of recipe
1 small yellow sweet onion, diced small
1 tsp garlic powder
1/4 cup flour
2 cups low-sodium chicken or vegetable stock
2 cups half and half, whole milk or 2% milk (half and half will make it creamier)
2-3 cups broccoli florets, diced into bite-size pieces or chopped in food processor to fine pieces
2 large carrots, peeled, and chopped into small pieces in food processor
3/4 tsp. salt, to taste
3/4 tsp pepper, to taste
1/2 tsp paprika, opt. and to taste
1/2 tsp dry mustard powder, opt. and to taste
pinch cayenne pepper, opt. and to taste, but really, really good
8 oz. grated sharp cheddar cheese,a  small amount reserved for garnishing bowls.

In small saucepan, add 1 Tbl butter, onion, carrots and broccoli and saute over medium heat until the onion is translucent and barely browned, about 4 minutes.  Stir intermittently.  Add garlic powder and stir.

In large heavy-bottom pot, add 4 Tbl butter, flour and cook about 3-5 minutes whisking constantly until flour is thickened.  You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.

Slowly add vegetable or chicken stock, whisking constantly.
Slowly add half and half, whisking constantly
Allow mixture to simmer over low heat for about 15-20 minutes, or until it has reduced and thickened some.
Whisk to reincorporate the skin that forms.  This is normal.
After simmering 15-20 minutes, add the cooked broccoli, carrots, onion.  Allow soup to simmer over low heat about 20-25 minutes, or until it has reduced and thickened some.
After soup simmers, add shredded cheese.  Turn off heat and stir in cheese.  Do not continue to cook, or soup will separate.  Serve immediately.