Wisconsin Broccoli-Cheddar Cheese Soup

• 2 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

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

butter, flour, milk, salt, dry mustard, cayenne pepper, frozen broccoli, red bell pepper, cheddar cheese, chives

Taken from www.food.com/recipe/wisconsin-broccoli-cheddar-cheese-soup-11753 (may not work)