Ingredients
Scale
- 2 10-oz cans chicken broth
- 2 chicken bouillon cubes
- 2 cups broccoli, chopped
- 1/4 cup butter
- 1 1/2 cup chopped onion
- 1 cup diced carrots
- 2 cups milk
- 1/2 cup flour
- 3 cups grated cheddar cheese
- 1 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
Instructions
- In a pot set to medium-high heat, combine the chicken broth, bouillon, broccoli, butter, onion, and carrots. Cook together until the vegetables are soft.
- In a bowl, whisk together the milk and flour. Add to the vegetable mixture.
- Add cheese, dry mustard, and cayenne pepper to the vegetable mixture. Cook until cheese has melted. Serve with rolls or in a bread bowl.