Mmmm, nothing like a rich, creamy soup to warm you up on a cold, autumn day.
I stopped at Panera Bread on the way into my mother's a couple of weeks ago and got her some broccoli cheddar soup. She loved it so much I had to try and duplicate it. I've made this several times since, usually in double batches so I can freeze single servings for her.
1 large head broccoli
2 cups onion -- sliced
4 tablespoons butter
48 ounces chicken broth
2 teaspoons oregano
1/4 cup flour
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
1 cup milk
8 ounces sharp cheddar cheese -- grated
Cut off florets and reserve. Chop stalks into small pieces. Add stalks, onions, and 2 tablespoons butter to dutch oven. Saute for 5-10 minutes until onions are translucent. Add half of the chicken broth and the oregano. Simmer for about 20 minutes, add florets and simmer for an additional 5 minutes. Process in food processor or blender.
Melt 2 tablespoons butter in pan, add flour and stir until smooth. Add dijon mustard and white pepper. Gradually add the processed mixture and the rest of the chicken broth. Cook, stirring, until mixture begins to boil. Lower heat and add cheese. Stir in milk and heat through.
I love the fall!
That reminds me - the autumn blanket is finished. Here's the before washing photo. I finished twisting the fringe and washed it last night.