Saute onion in 1T butter. Combine remaining butter and flour in soup pot (roux). Add milk and chicken broth, stir over medium heat. Add veggies, nutmeg, salt and pepper. Cook on low, 20 minutes. Add cheese and melt. Puree if desired.
** if you chop broccoli small or pulse in a food processor first, no need to puree
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 432 (72%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 30.2g||151 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 135.7mg||42 %|
|Sodium 1076.2mg||37 %|
|Potassium 386mg||10 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 24.9g|
|Protein 17g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 596
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