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06-07 Broccoli Cheese soup

Since the broccoli is ready in the garden, I have been scrambling to find ways to eat it that I like. Now, with this recipe, I am up to 3, yes, 3! ways that I really enjoy and look forward to eating my broccoli: the two broccoli salads and this soup. 
 Saute 1 T butter 1/2 med onion, green onion, or leek Set aside. 

 In a large sauce pan, make a roux by melting 1/4 c butter and whisking in 1/4 c flour When ball forms, continue whisking in 2 c whole milk or half & half then when incorporated add 2 c chicken stock 

Slowly bring to a boil, stirring at times to be sure milk doesn't burn 
When soup is starts to thicken, add 1/2 lb fresh broccoli florets & pieces, bite-size 1/2 c carrots, sliced thin or julienned 1/2 c other veg that you want like mushrooms .... 

Cook over low heat about 20 minutes until veggies are tender Soup should be thickened, remove from heat and add 8 oz shredded sharp cheddar or Fontina...etc. 1/4 t nutmeg salt and pepper Stir and combine until cheese is melted. 

 This tastes so good on a rainy spring day. I have thrown in some cooked ham or chicken and it tastes great...
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