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Directions:

1 Sauté onion in butter. Set aside.

2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3 Add the chicken stock. Simmer for 20 minutes.

4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5 Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

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