Broccoli Cheddar Soup

Steps

1. Melt the butter and cook the onion 4 minutes. Stir in the flour for 1 minute.
2. Whisk in the broth and milk slowly. Bring to a gentle simmer.
3. Add the broccoli, carrot, salt and mustard powder. Simmer 12 minutes.
4. Blend about a third of the soup for a thicker texture.
5. Stir in the cheddar a handful at a time off the heat.

Keeping and reheating

Soup keeps 4 days in the refrigerator or 3 months in the freezer. Bring back to a simmer before serving.