Panera's Broccoli Cheddar Soup

 original recipe found here

• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock or broth
• 1/2 lb broccoli, chopped
• 1 cup carrot, grated
• 8 ounces grated sharp cheddar cheese
• salt and pepper to taste

INSTRUCTIONS

1. Melt the 1/4 cup butter. Sprinkle the flour over the melted butter. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken stock.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. 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 (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy.

Homemade Biscuits

original recipe found here

2 cups all-purpose flour

1 TBSP baking powder

1 TBSP granulated sugar

1 tsp salt

6 TBSP salted butter

3/4 cup of whole milk, buttermilk, or 2% milk

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425°F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425°F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Low FODMAP Red Enchilada Sauce

 original recipe found here

• 1/4 cup Garlic-Infused Oil
• 1/4 cup all-purpose flour
• ½ to 2 teaspoons chilli powder
• 2 cups Low FODMAP Chicken Stock (I use Better Than Bouillon roasted chicken)
• 14.5-ounce can diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt

Heat the oil in a medium sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for 2 minutes. Whisk in chili powder and cook for 15 to 30 seconds. Slowly whisk in stock or broth, then tomatoes, cumin, oregano and salt until combined. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Use immersion blender for a smoother sauce.

**This makes about 3 cups of sauce

Potato, Corn & Carrot Chowder

 original recipes found here

3 lbs potatoes, diced
1 16-ounce package frozen corn

1 16-ounce package frozen carrots
6 tablespoons all-purpose flour

12 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
2 tablespoons salted butter
1/2  cup heavy cream

1-2 cups shredded cheddar cheese

--Place veggies in the bottom of the slow cooker. Sprinkle flour over top, and then stir to coat veggies with flour. 

--Cover and cook on low for 7-8 hours. Stir in butter and heavy cream. Stir in cheese if desired.

--Optional toppings: bacon, sour cream, cheese