Panera Bread broccoli cheese soup

From Elizabeth.
Recipe from www.cdkitchen.com
Ready in: 30-60 minutes

Ingredients and directions:

1 tablespoon butter, melted
½ medium onion, chopped

Sauté onion in butter. Set aside.

¼ cup melted butter
¼ cup flour
2 cups half-and-half

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. This is called making a roux.

2 cups chicken stock

Add the chicken stock whisking all the time.
Simmer for 20 minutes.

½ pound fresh broccoli
1 cup carrots, julienned

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.

8 ounces sharp cheddar cheese
¼ teaspoon nutmeg

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Notes:
I used ~2/3 lb broccoli (fine) and only ~4 oz cheese (could stand to increase to 6 oz next time). I used a sprinkle of nutmeg, but it didn't need it and would be slightly better without. I didn't add any salt. With this level of cheese, it probably needs some salt added. Dairy was all 1% milk; broth was 1 c. Trader Joe's broth and 1 c. Penzey's. I didn't simmer the liquids for long, but I probably cooked the vegetables longer than the instructions said.