I even managed to make everything from scratch, including the chicken broth. (Don’t get your hopes up, Church Ladies!)Copycat Panera (R) Broccoli Cheddar Soup
1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
Step 1 Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
Step 2 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Step 3 Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
Step 4 Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
And, just like that….@typeachecklist cooks ! Yum! Yum!