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 10 ounce package frozen chopped broccoli, thawed, drained (I usually use a 16 oz package frozen florets)
  
• 1 finely chopped red bell pepper
• 6 ounces sharp or extra sharp Cheddar cheese, shredded
• 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 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. Add cheese; stir over low heat just until cheese melts, do not boil. Ladle into four soup bowls; top with chives.