A superb cream of broccoli soup with cheddar, Havarti and Swiss cheeses.

Three Cheese Cream of Broccoli Soup

6 tablespoons butter
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
Dash ground thyme
1 (13 3/4-ounce) can chicken broth
1 cup milk
3 cups bite-size broccoli flowerets
1 cup whipping cream
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1/2 cup (2 ounces) shredded Wisconsin Havarti cheese
1/2 cup (2 ounces) shredded Wisconsin Swiss cheese

1. Melt butter in 3 quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly, until thickened.
2. Stir in broccoli; simmer 10 minutes.
3. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce.
4. Add cheeses; stir until melted.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.