Cheddar Broccoli Soup

4 cups water, divided
4 teaspoons chicken bouillon granules
2 packages (10 ounces each) frozen chopped broccoli
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1-1/4 cups (5 ounces) shredded Swiss cheese
3/4 cup shredded cheddar cheese

In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg.

Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted. Makes 8 servings (2 quarts).