Broccoli Cheese Soup

Submitted by Mallory Watkins


Ingredients:
1 lb. broccli florettes (fresh or frozen)
8 oz. sharp cheddar, shredded
1/4 c. melted butter
1/8-1/4 c. flour
1/2 med. onion, diced
2 (12 oz.) cans evap. milk
2 c. water
1 cube chic. bouillon
1 med. carrot, diced
1/2 t. nutmeg

Directions:
1. Sautee onion in small pan. Set aside.
2. Cook melted butter and flour over medium heat for 3-5 minutes, whisking constantly. Stir in canned milk.
3. Add water and bouillon. Simmer 15 minutes. Meanwhile, steam/boil broccoli and carrots until fork tender. Mash up and add to milk mixture. Add onions. Add cheese and nutmeg. Stir until cheese is melted. Serve.

Note: If it seems to thick, add regular milk as well until preferred consistency. Anything in your fridge will do. You can add this pretty much at any time.