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Ingredients
  • 3 tablespoons butter or olive oil
  • 1 small white onion, peeled and finely diced
  • ⅔ cup diced carrots (about 1 large carrot, peeled)
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 3 cups good-quality vegetable or chicken stock
  • 2 cups milk (I used 2%, but any kind of milk will work)
  • 3 to 4 cups chopped broccoli florets (about 1 medium head of broccoli)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces freshly-grated* part-skim sharp cheddar cheese, plus more for serving
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