Panera Bread Broccoli Cheese Soup

    1 tablespoon butter, melted
    1/2 medium onion, chopped
    1/4 cup melted butter
    1/4 cup flour
    2 cups half-and-half
    2 cups chicken stock or bouillion
    1/2 lb. fresh broccoli
    1 cup carrots, julienned
    salt and pepper to taste
    1/4 teaspoon nutmeg
    8 ozs. grated sharp cheddar

Saute onion in butter. Set aside. Cook melted butter and flour
using a whisk over medium heat for 3-5 minutes. Stir constantly and
slowly add the half-and-half (this is called making a roux). Add
the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the
veggies are tender for 20-25 minutes. Add salt and pepper. The soup
should be thickened by now. Pour in batches into blender and puree.
Return to pot over low heat and add the grated cheese; stir until
well blended. Stir in the nutmeg and serve.