Cheddar Broccoli Soup

Staff Reporter Becca Matias

1 Tablespoon butter

½ onion, chopped

¼ cup melted butter

¼ cup flour

2 cups milk

2 cups chicken stock

1 ½ cup chopped broccoli

1 cup matchstick cut carrots

1 stalk of celery, thinly sliced

2 ½ cups shredded cheddar cheese

Salt and pepper to taste

1. Melt 1 tablespoon of butter in a skillet on medium-high heat and add onion to sauté for about five minutes or until translucent
2. Whisk ¼ cup of melted butter and ¼ cup flour together in a saucepan over medium-low heat until it loses it granular texture. Add one to two tablespoons of milk if necessary to prevent flour from burning.
3. Gradually mix milk into mixture while whisking constantly
4. Stir in chicken stock and bring to a simmer until mixture thickens, about twenty minutes
5. Add broccoli, carrots, onions and celery and simmer until the vegetables are tender about another 20 minutes
6. Stir in cheddar cheese until it melts and add salt and pepper to taste.