BROCCOLI CHEESE SOUP
1 cup carrots, peeled and julienned, 1/2 pound fresh broccoli, tops only chopped into bite-size pieces, 1/4 cup yellow onion, diced, 2 garlic cloves finely chopped, 2 1/2 cups half-half, 2 cups low-sodium chicken broth, 1/4 cup butter, 1/4 cup flour, 1/4 teaspoon mace, 1/8 teaspoon allspice, 1/4 teaspoon cayenne, 1/4 teaspoon dry mustard, 2 1/2 teaspoons chicken bouillon, 1/4 teaspoons black pepper, 1 cup sharp cheddar cheese, grated, 1 1/4 cup grated gouda cheese, 1 bay leaf, 4 individual sourdough bread bowl.
In a large heavy saucepan add 1 tablespoon of butter, melt over medium heat, add the onions and saute until they are clear, add garlic remove from heat and set aside. Get out a heavy skillet, add the remaining butter. When the butter melts add the flour and make a roux. Whisk until the flour thickens, add the broth, continue to whisk, add the milk and half and half. Turn the heat down to a simmer and cook for about 15 minutes. Add the flour mixture to the saucepan, mix well. Add the seasonings, salt, pepper, cayenne mustard, allspice, chicken bouillon, and mace, mix well. Simmer for another 15 minutes. Gradually add the cheese. The soup is ready when the cheese melt.
Pour into the bread bowls, garnish with cheese, red pepper flakes, and chopped flat leaf parsley.