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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 2 tablespoons butter
3 tablespoons whole wheat
flour -- or omit for lower
1 1/2 cups heavy cream
2 1/2 cups water
3 cans chicken broth --
about 4 cups
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
10 ounces frozen chopped
broccoli -- thawed and
1/2 cup red bell pepper,
chopped -- finely chopped
6 ounces shredded
cheddar cheese -- sharp or
extra sharp
2 tablespoons chopped
chives -- or green onion

How To Prepare: 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
and red pepper; return to a
boil. Reduce heat to low;
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,
use just 1 can broth - 5-6
Carbs per serving - include all nutritional information if known: 50g carbs total
Effort (Easy, Average, Difficult): Easy

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