Broccoli And Cheese Soup Panera Bread Recipe at Kara Walton blog

Broccoli And Cheese Soup Panera Bread Recipe. Stockpot, heat butter over medium heat; Add the onions and cook, stirring often, until they soften and become translucent, 3 to 4. Sauté the onion in 1 tablespoon melted butter and set aside. Whisk in milk and mustard and bring to a boil, stirring occasionally. Slowly whisk in half and half of the chicken stock. Whisk it continuously until smooth. Slowly pour in the rest of the milk. Melt 1 tablespoon of butter in a large pot over medium heat. Add the garlic, cook, then remove from heat. Reduce heat to a simmer and cook until thick and creamy, 6 to 8 minutes. In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. Sprinkle the flour over the mixture. Let it simmer for about 20 minutes. Add the broccoli, carrots, and onions. Make the base of the soup:

Panera Broccoli Cheddar Soup Insanely Good
from insanelygoodrecipes.com

Whisk it continuously until smooth. Reduce heat to a simmer and cook until thick and creamy, 6 to 8 minutes. Add the broccoli, carrots, and onions. Slowly pour in the rest of the milk. Make the base of the soup: Melt 1 tablespoon of butter in a large pot over medium heat. Whisk in milk and mustard and bring to a boil, stirring occasionally. Add the onions and cook, stirring often, until they soften and become translucent, 3 to 4. Sauté the onion in 1 tablespoon melted butter and set aside. Stockpot, heat butter over medium heat;

Panera Broccoli Cheddar Soup Insanely Good

Broccoli And Cheese Soup Panera Bread Recipe In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. Add the onions and cook, stirring often, until they soften and become translucent, 3 to 4. In a small saucepan, add a little butter, the diced onion, and sauté until the onion is translucent and barely browned. Reduce heat to a simmer and cook until thick and creamy, 6 to 8 minutes. Add the broccoli, carrots, and onions. Stockpot, heat butter over medium heat; Let it simmer for about 20 minutes. Make the base of the soup: Slowly whisk in half and half of the chicken stock. Add the garlic, cook, then remove from heat. Sprinkle the flour over the mixture. Slowly pour in the rest of the milk. Whisk in milk and mustard and bring to a boil, stirring occasionally. Melt 1 tablespoon of butter in a large pot over medium heat. Sauté the onion in 1 tablespoon melted butter and set aside. Whisk it continuously until smooth.

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