45min · 6 servings Ingredients Soup 6 tablespoons butter 1 small yellow onion, diced 3 cloves garlic 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 6 tablespoons flour 3 cups chicken broth 3 cups half and half, (half milk/half light cream) 3-4 cups finely diced broccoli florets, fresh or frozen ¾ cup carrots, julienned 2 ½ cups cheddar cheese, shredded ¼ cup Parmesan cheese, grated Seasonings 1 teaspoon mustard powder ½ teaspoon pepper ½ teaspoon paprika 1 pinch nutmeg Instructions Shred/grate the cheese and set aside. Measure out remaining ingredients prior to beginning. Melt butter in a large soup pot over medium heat and add the onions. Stir to combine and let them soften for 5 minutes