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One bite of this creamy soup is all it takes (and all there is) to be transported away, to our new Tiny Kitchen.
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1 teaspoon butter
1 teaspoon onion
1 small broccoli floret, chopped into tiny pieces
1 teaspoon flour
1 tablespoon milk
Splash of chicken stock
Pinch of nutmeg
1 teaspoon grated cheddar cheese
1 tiny bread bowl
Melt butter in a pot; add onion and broccoli. Cook for 3 minutes. Stir in flour and cook for one more minute. Slowly add milk and bring to a simmer. Add chicken stock and nutmeg. Cook for 3 to 4 minutes.
Turn off heat and add cheese; stir until melted. Cut off the top of bread loaf and scoop out the insides. Pour soup into bread bowl.
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