Nathan's Brocolli Cheddar Soup Dip

Since people have been asking for it, here's the recipe! - - - Broccoli Cheddar Soup. Ingredients 1 1/2 cups chopped, cooked broccoli 1 cup raw shredded carrots 1 4 oz can of sliced mushrooms, drained 3 cups shredded sharp cheddar 1/2 of an onion, minced 6 tablespoons of unsalted butter 1/4th cup flour 2 cups milk 2 cups chicken stock 1 pinch of salt - - - Method 1.Melt 2 tablespoons of butter over medium heat, add the onion with a pinch of salt, to help them sweat. Cook the onions until they start getting clear, then add the mushrooms. When the onions start to brown slightly, add the carrots. Cook, stirring occasionally, until the carrots are soft and slightly brown. 2.Melt 4 tablespoons of butter over medium-low heat then whisk in the flour, cook until the flour stops looking grainy, about 4 minutes. You want a pretty light roux here, so stop before it gets too dark. 3.Gradually add the milk to the roux while whisking constantly. Then whisk in the stock. Bring to a simmer and cook about 20 minutes. 4.Stir in your broccoli, making sure it's thorughly mixed, simmer for 2 minutes, then add your sauteed vegetables. Simmer for 15 minutes. 5.Gradually add the shredded cheese, stirring to make sure it doesn't get clumpy. Remove from the heat...And you're done! Salt and pepper to taste. - - - Optional: You can mess around with the ingredients, if you want too. You can use half broccoli and half cauliflower. Some people like celery, I don't. More carrots, bit of garlic, skip the mushrooms, etc. However you think you would like it. You can have fun with the cheese, too. Two cups must to be shredded sharp cheddar, but the third cup can be other things. I added a bit parmesan and monterey jack because I had it on hand. Very tasty. Goes great with your preferred bread, crackers or croutons. It would probably go great with some of sourdough that you're statistically likely to have made recently. Sliced, toasted and buttered, you know? Enjoy~ Nathan