Makes: 4 servings

Description: I love this soup - it truly tastes like Panera's menu classic! Serve with a baguette.

Ingredients:
1 TBSP  Butter
1/2  Onion, Chopped
1/4 Cup  Melted Butter
1/4 Cup  Flour
2 Cups  Milk
2 Cups  Chicken Stock
1 1/2 Cups  Broccoli Florets, Coarsely Chopped
1 Cup  Carrots, Matchstick Cup
1 Stalk  Celery, Thinly Sliced
2 1/2 Cups  Shredded Sharp Cheddar Cheese
To Taste  Salt & Ground Pepper

Instructions: 1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter
until translucent, about 5 minutes. Set aside.
2. Whisk ¼ cup melted butter and flour together in a large saucepan over medium-low
heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if
necessary to keep the flour from burning, 3 to 4 minutes.
3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into
milk mixture. Bring to a summer; cook until flour taste is gone and mixture is thickened,
about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; simmer until
vegetables are tender, about 20 minutes.
4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and
pepper to taste.

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