1 can (about 2 cups) chicken broth1 tsp. dried onion
1 cup coarsely shredded carrots
2-1/2 - 3 cups broccoli, cut in tiny florets/coarsely chopped
1/4 cup (1/2 cube) butter
1/4 cup flour
1/2 tsp. salt
pepper to taste
1 cup skim milk
1 cup heavy cream
1 cup grated sharp cheddar cheese
1 cup grated colby jack cheese
In medium saucepan, bring chicken broth to boil and add carrots and broccoli. Put on lid and time for 3 minutes. Immediately take off of heat after 3 minutes. Meanwhile, melt butter in large saucepan over medium heat. Add flour and dried onion, whisking to make a roux. Gradually add milk to roux, whisking continually. Add cream and whisk. This will be a thick mixture. Turn heat to low. Slowly add cooked vegetables and broth. Add cheeses and stir. Turn off heat and allow to set. Add seasonings as desired.
