Recipe: Panera Bread Co. Broccoli Cheddar Soup - I have a copy of this recipe in my files... just for you.

KIMBERLY:
Good evening to you. Kim, I have never made this recipe as I do not like cheese nor broccoli. I will list the recipe as I have it & at the end i will offer my suggestions for your consideration.

PANERA BREAD, CO. BROCCOLI CHEDDAR SOUP

1 TBSP butter
1/2 medium sized onion chopped
1/4 cup melted butter
1/4 cup flour
2, cups half & half milk
2, cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup of carrots, julienned
salt & pepper to taste
1/4 teaspoon nutmeg
Grated cheese optional

Saute onions in butter. Set aside. Cook melted butter & flour using a whisk over medium heat for 3 to 5 minutes.

Stir constantly & slowly add the 1/2-1/2 milk (This is called making a roux). Add the chicken stock whisking at the same time. Simmer for 20, minutes.

Add broccoli, carrots & onions. Cook over low heat, till veggies are tender about 20-25 minutes. Add salt & pepper. The soup should be thickened by now. Pour in batches into a food proc or blender to puree soup. Now return to cooking pot ,over low heat add grated cheese.

KIMBERLY,
My advice is to use either home made chicken stock or from a can. It comes in approx 15, oz cans. Boullion cubes contain a ton of salt... it will over salt your concoction very easily.
Kim, in making the roux adding the milk product to a roux is unheard of. Just set it aside. Add the milk at the end of cooking. Also add the roux at the end as well but not all of it. Add just about 1/2 to 3/4 of it & whisk it in. When you think the soup is thick enough to suit you. Kim I might add just cook this roux till it just about solidifies... it will not take long. stop & cool. If by happen chance it is thicker than you would like add water by the teas till it is the way you like it.
Good luck young lady.

~CHEF DUNASK.