Met the 1/4 cup butter and saute the onions in it until soft.
Sprinkle the flour over the mixture.
Cook and stir over medium heat for 1-2 minutes.
Whisk in the half & half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper.
You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup.
Return to low heat and add the cheese. If your heat is too high your soup can get grainy.
Stir in the nutmeg.