Golden Cauliflower Soup

• 2 (10 oz.) pkg. frozen or 1 small head cauliflower, separated into small flowerets
• 2 c. water
• 1/2 c. chopped onion
• 1/4 c. butter or margarine
• 1/2 c. unsifted flour
• 2 Tbsp. chicken bouillon or 6 cubes
• 2 c. (8 oz.) shredded mild cheese (Cheddar)
• 2 c. milk
• 1/4 tsp. nutmeg
• chopped parsley

1. Cook cauliflower in 1 cup water.
2. Drain; reserving liquid. Reserve 1 cup cauliflower.
3. In blender, blend remaining cauliflower and reserved liquid.
4. Cook onion in butter until tender; stir in flour.
5. Gradually add 1 cup water and bouillon, stirring until well blended and thickened.
6. Stir in all cauliflower and cheese; cook until cheese melts.
7. Add milk and nutmeg and heat through.
8. Garnish with parsley and paprika.

head cauliflower, water, onion, butter, flour, chicken bouillon, mild cheese, milk, nutmeg, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285842 (may not work)