6 T butter (divide in half)
1/3 c flour
3/4 cup minced onion
1/2 cup minced carrots
1/2 cup minced celery
2 C chopped broccoli tops and stems
1/4 tsp white pepper
1 tsp basil
1/2 tsp paprika
1/2 tsp thyme
1/2 tsp celery seed
2 1/2 c chicken stock
1 c milk
1 c half and half
INSTRUCTIONS
Melt 3T butter and mix with flour to make a roux. Set aside.
Melt other 3T butter and add vegetables to sweat in stockpot.
Add seasonings and stir. Heat milk mixture. Add stock and
milks to pot. Bring to boil, reduce to simmer. Simmer 15 minutes.
Add 8 oz cheese (cheddar) if desired. Simmer 5 minutes more.
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