Broccoli Cheese Soup

On a rainy, chilly September Sunday, this recipe was perfect. 

Served with a fresh Francese loaf from Trader Joe's.

1/2 cup shredded carrots
1 (12 oz. bag) broccoli flowerets, cut into small pieces
1/4 cup butter
3 cups chicken broth
2 chicken bouillon cubes
2 cups whole milk 
1/2 cup flour
3 cups shredded cheddar cheese, extra for garnish

In a large soup pot combine shredded carrots and broccoli, butter, chicken broth and bouillon cubes.  Bring to a boil and simmer, covered, until vegetables are tender about 15-20 minutes.  Break up broccoli in pot with back of wooden spoon.

In a bowl, mix together milk and flour.  Whisk well.  Pour into vegetable mixture and stir constantly over low heat.  Add shredded cheese.  Simmer and stir until cheese melts.  Season with fresh pepper and garnish with extra cheese. 

*If soup is too thick, thin with a small amount of milk, stirring constantly.