Brett Favre's Wisconsin Broccoli-Cheddar Cheese Soup

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 Gibbsville 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.

Yield: 4 servings

Recipe courtesy of the Milk Processor Education Program