Broccoli Cheese Soup

Cook broccoli florets until just tender in salted water. Drain but reserve 3 cups water for later. Rinse with cold water to stop cooking. Melt butter and add potato, onion, bell peppers, broccoli stems and garlic and cook until onion soft. Add cumin mustard, salt and pepper and cook. Add reserved water and simmer for 20-30 min. Add cream, cheese, salt, pepper, hot pepper, broccoli florets and cook on low until heated through. You can puree part of soup if dont want it so thick Per Serving (excluding unknown items): 277 Calories; 20g Fat (64.8% calories from fat); 12g Protein; 12g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 617mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 Fat.