• Heat the butter + olive oil in a large dutch oven or pot over medium heat. Add the onion + mushrooms and cook until tender, about 10 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk and broth until smooth. Add the broccoli, carrots, bay leaves, thyme, cayenne and nutmeg, then season with salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 15-20 minutes.
• Once the broccoli is tender, remove at least half of the broccoli florets and the bay leaves from the the soup. Puree the remaining soup in batches in a blender until chunky-smooth. Return the soup to the pot. Add back the reserved broccoli.
• Add the cheese to the soup and whisk over medium heat until melted. Divide the soup among the bread bowls (or regular bowls) and top with fried cheese curds (recipe below).

Fried Cheese Curds

• Add the oil to a heavy bottom pot about an inch up the sides of the pot. Bring the oil to 375 degrees F.
• In a bowl, combine the flour, salt and cayenne. Whisk in the beer and egg until a smooth batter forms.
• Working in batches dip a handful of curds through the batter and then carefully add them to the hot oil. Fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels. Serve hot atop the warm soup.