Heat butter in a Dutch oven or stock pot to medium. Once melted, add onion and carrot and sauté 4-5 minutes, until soft. Stir in broccoli and place the lid on the pot to steam, stirring occasionally, for about 6-7 minutes or until broccoli is mostly soft. If pan is dry, add a bit more butter or oil. Stir in garlic, salt, mustard powder, black pepper, cayenne and flour. Turn heat to medium-high, pour in stock and bring to a simmer, stirring frequently. Cook 5-6 minutes or until soup has thickened. Stir in milk and simmer 2-3 more minutes. Remove pot from the heat and stir in lemon juice, Worcestershire sauce and cheddar cheese until melted. Taste and adjust seasoning, if necessary.
View the recipe instructions at The Gourmet RD
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