Step 1

Saute onion in 1 tbsp of melted butter until transparent.

Step 2

In a separate pot, make a roux using the remainder of melted butter and 1/4 cup flour. Cook approx. 5 minutes over medium heat, constantly stirring with a whisk.

Step 3

Slowly add in half & half, continue stirring.

Step 4

Add chicken stock, stir and let simmer for 20 minutes.

Step 5

Add in broccoli florets, carrots, and sauteed onions. Let cook for another 25 minutes over low heat.

Step 6

Stir in cheese until melted, add nutmeg and salt and pepper to taste.

Step 7

ENJOY!!