This is a rich and almost decedant cheese soup.  The blend of  Swiss, Havarti, and Cheddar cheese make for a delicious bowl of soup.  Everyone will ask where you got your recipe.  Recipe by Randy Ortloff, Manager, 7515 – 125th Avenue, Kenosha, WI.

6 Tbsp. butter
1/3 C. flour
1/4 tsp. garlic powder
1/4 tsp. ground nutmeg
1/8 tsp. ground white pepper
dash ground thyme
1 – 13 3/4 ounce can chicken broth
1 C. milk
3 C. bite-size broccoli florets
1 C. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 C. (4 ounces) shredded Wisconsin Cheddar Cheese
1/2 C. (2 ounces) shredded Wisconsin-Style Havarti Cheese
1/2 C. (2 ounces) shredded Wisconsin Swiss Cheese

Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly, until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. Makes 6 – 3/4 cup servings.