Ingredients
⅓cupbutter
1yellow onion,chopped
4garlic cloves,finely chopped or minced
⅓cupall-purpose flour,or plain flour
2cupschicken stock,good-quality low sodium
3cupshalf-and-half,or evaporated milk or regular milk
¾tspsalt,or more to taste
½tspcracked black pepper,or more to taste
1tspvegetable stock powder,or chicken bouillon powder
1tspmustard powder
1tspgarlic powder
1lbbroccoli florets,cut into small pieces
2large carrots,peeled and grated
2cupscheddar cheese,low-fat, sharp
Preparation
Melt the butter in a large pot or Dutch oven over medium heat.
Fry the onion for about 2 minutes, or until fragrant. Add in the garlic and cook for 1 minute more. Whisk in the flour and cook for a few minutes or until golden brown.
Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid.
Season with salt and pepper, stock powder, mustard powder, and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender.
Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper if desired.
Serve with bread rolls! Enjoy.
