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Wisconsin Broccoli-Cheddar Cheese Soup

Ingredients

  • 3 teaspoons butter
  • 3 teaspoons all-purpose flour
  • 4 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1 10 ounce package chopped frozen broccoli, thawed, drained
  • 1/2 cup finely chopped red bell pepper
  • 6 ounces sharp cheddar cheese or 6 ounces extra-sharp cheddar cheese shredded
  • 2 teaspoons chopped chives or 2 teaspoons chopped green onion tops

Instructions

  1. Melt the butter in a large saucepan over medium heat. Add the flour; cook and stir 30 seconds or until bubbly.
  2. Add the milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add the broccoli and red pepper; return to a boil.
  3. Reduce the heat to low; simmer uncovered 5 minutes, stirring occasionally.
  4. Add the cheese; stir over low heat just until cheese melts (do not boil).
  5. Ladle into four soup bowls; top with chives or green onions.