On Wisconsin! Broccoli Cheese Soup

Perfect for those cold, winter evenings after the Packers last lost at Lambeau Field, you can still cheer Brett Farvre in your heart and wait for the Brewers to start playing. Scratch that. We're waiting for football.


On Wisconsin! Broccoli Cheese Soup


2 tablespoons butter
3 Tbsp thicknthin/not starch
1 1/2 cups heavy cream
**2 1/2 cups water
3 cans chicken broth -- about 4 cups (I use one box of Swanson Organic Chicken Broth)
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
16 ounces frozen chopped broccoli -- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
8 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops

1. Melt butter in a large saucepan over medium heat. Add
flour; cook and stir 30 seconds or until bubbly. Add cream,
water, broth, salt, mustard and cayenne pepper; bring to a
simmer over high heat, stirring frequently. Add broccoli
and red pepper; return to a boil. Reduce heat to low; simmer
uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts
(do not boil). Top with chives if desired.

**For a thicker soup, cut back the water by one cup -


5-6 servings.