Broccoli Cheese Soup

Ingredients

• 4 tablespoon sbutter
• 1 medium onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon Italian seasoning
• 1/2-1 teaspoon Creole seasoning
• 3 tablespoon sflour
• 12 ounce can evaporated milk(replace with 1 1/2 cup milk )
• 2 cup schicken stock
• 1/2 teaspoon mustard powder(optional)
• 1/2-3/4 pound broccoli florets, cut into small piece s
• 1 1/2-2 cup ssharp cheddar cheese(some reserve for garnish)
• 1 large fresh carrotpeeled and grated
• salt and pepper to taste

Instructions

1. Melt butter in a pot or Dutch oven over medium heat and saute onions, garlic , Italian and creole seasoning for 2 3 minutes or until onions are wilted.
2. Whisk in the flour and cook for a few minutes until it browns or enough to remove the flour taste.
3. Reduce heat to medium low and slowly pour in evaporated milk and stock while stirring well to dissolve the flour in the liquid. Season with mustard powder and give a quick stir. Allow it to thicken for 5 7 minutes while stirring occasionally.
4. Add in the broccoli florets and let it simmer for 10 15 minutes or until tender.
5. Then mix in freshly grated cheddar cheese, stir until fully combined.
6. Throw in some grated carrots, if desired, adjust seasoning with salt and pepper and let it cook through for another 2 minutes. Remove from heat and serve in bread bowls or with bread rolls on the side.