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Reviews Date of last review
Sat September 18, 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 carbs
1 1/2 cups heavy cream
2 1/2 cups water
1/4 teaspoon cayenne pepper
3 cans chicken broth -- about 4 cups
3/4 teaspoon salt
1/2 teaspoon dry mustard
10 ounces frozen chopped broccoli -- thawed and drained
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 tops
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 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, use just 1 can broth - 5-6 servings.
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 50 total
Effort (Easy, Average, Difficult): Easy

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