Wisconsin broccoli-cheddar cheese soup (low carb)

2 tablespoons butter
3 tablespoons whole wheat flour, or omit for lower carbs
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 pepper
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

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. 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. Yield: 5-6 servings.

50 grams carbs total

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