On Wisconsin! Broccoli Cheese Soup
2 tablespoons butter
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. 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 -