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
1/2 cup 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.