2 tablespoons butter2 small shallots1/2 cup butter1/2 cup flour4 cups milk4 cups vegetable stock1 32 oz package frozen broccoli florets16 oz sharp cheddar cheese shreddedsalt & pepper to taste
Steam broccoli until soft then let cool and mash with potato masher.
Saute shallots in 2 tablespoons butter until soft, then set aside.
Melt 1/2 cup of butter then add in 1/2 cup and 2 tablespoons flour. Mix well until combined and lightly brown.
Slowly add milk and continue to stir, then add shredded cheese a 1/2 cup at a time.
Add stock to large pot with broccoli, then add milk and cheese mixture. Continue to stir.
Allow soup to come to a boil. Soup will continue to thicken as it cooks.
Serve in bread bowls with some extra shredded cheese on top.