2 tablespoons butter
3 tablespoons all-purpose flour
4 cups lowfat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 package (10 oz.) frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
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 milk, 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). Ladle into four soup bowls; top with chives.
Note: For a lower fat version, use fat free milk and reduced fat Cheddar cheese.
Yield: 4 servings