Broccoli Cheese Soup

In high school, I worked at a local movie theater (the smell of popcorn STILL makes me sick to this day) and the local Old Navy in the Columbia Center Mall.  Working in retail has taught me many things, some of which include:

• Folding:  Why yes, the denim in my closet is folded and stacked like it's on sale.
• Patience: Hard to believe, but yes, patience.  I understand it's not always the employee's fault when you want to make a return and don't have your reciept. If it's an issue that a salesperson can fix, normally calmly explaining your stance and why you should get a discount will get you what you want 9 time out of 10.  Pouting and bitching won't get you anywhere but mad.  (This can, of course, be thrown out the window if the salesperson is being unreasonably rude)
• Avoidance:  Black Friday is hell on earth, and I refuse to participate in it.

Where am I going with my somewhat passive-aggressive rant, you may ask? 

Well, when I was working at ON, (ONFL, ha) I would go and spend my lunches either working on homework or reading at the Barnes and Noble next door to the Old Navy.  Every Tuesday they would have a Broccoli and Cheddar soup that I loved.  I even almost debated requesting to work on Tuesdays so I could have that soup on my lunch.  

Since I'm such a big fancy grown-up with an unhealthy obsession with soup that I like to blame on the rain, I made a few broccoli cheese soups that left me wishing they were as good as the Barnes and Noble soup.  I have to say, I think that some people cope with Seasonal Affective Disorder (SAD) with sun lights or tanning beds, or maybe a picture of the beach. I live a stones throw from the beach, and let me tell you, it's crap this time of year.    I happen to cope with soup.  Either that or I just really like soup, and enjoy using the rain as an excuse to make it. 

Broccoli Cheese Soup

3 tbs. margarine

1 c. onion, sliced

0.25 tsp. ground white pepper

3 cloves garlic, minced (use less if you don’t like garlic)

0.25 tsp. thyme, dried

3 tbs. flour

4 c. chicken broth (feel free to add more if the soup is too thick.

2 c. broccoli, cut into small florets

3 carrots, shredded

0.5 c. half and half

3.5 c. sharp cheddar cheese, shredded

Dash Worcestershire

• Melt margarine over medium heat.  Add onion and sauté for 3 minutes.  Add garlic and thyme, cook for ~ 1 minute.  Stir in flour, cook for an additional 2 minutes, or until mixture has browned a little bit..
• Slowly add in chicken broth, stirring constantly (Mixture will bubble and thicken as you do this). Bring to a boil, reduce heat and add broccoli and carrots.  Simmer for 2 minutes.
• Stir in half and half  and cheese. Stir until melted.