Cauliflower Cream Soup

• 1 small head cauliflower
• 2 Tbsp. water
• 1 medium onion
• 1/3 c. butter or margarine
• 1/3 c. flour
• 1 tsp. salt
• 4 c. light cream or milk
• 4 oz. American cheese, cubed (1 c.)
• 2 tsp. Dijon mustard

1. Cut cauliflower in bite size pieces.
2. Combine with water, onion and butter in 2-quart glass casserole dish.
3. Cover with lid. Microwave on High for 5 to 10 minutes.
4. Combine flour, salt and cream; mix well.
5. Stir into vegetables; cover and microwave on High until it boils or thickens.
6. Stir in cheese and mustard. Microwave on High, uncovered, 2 or 3 minutes, until cheese melts. Stir once.
7. Can freeze half if you want.
8. Keeps up to 3 months. Makes 10 servings.
9. Other vegetables can be used, if desired (broccoli, carrots or zucchini).

cauliflower, water, onion, butter, flour, salt, light cream, american cheese, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481879 (may not work)