Creamy Cauliflower Soup

• 1 medium head cauliflower, separated into florets
• 1/4 c. butter
• 1 small onion, chopped
• 2 Tbsp. flour
• 3 chicken bouillon cubes, dissolved in 3 c. reserved liquid (add water if necessary)
• 4 oz. grated Cheddar cheese
• 2 c. light cream
• 1/2 tsp. salt
• 1 tsp. Worcestershire sauce
• chopped chives

1. Simmer cauliflower in water to cover until done, about 15 minutes.
2. Drain reserved liquid.
3. Dissolve bouillon in reserved liquid.
4. Melt butter in a 4-quart pan.
5. Stir in onion and cook until soft.
6. Add flour gradually.
7. Stir in bouillon, cream, salt and Worcestershire sauce.
8. Add cauliflower.
9. Bring to a boil. Remove from heat.
10. Stir in cheese until it melts.
11. Serve hot, sprinkled with chives.
12. Serves 6.

head cauliflower, butter, onion, flour, chicken bouillon cubes, cheddar cheese, light cream, salt, worcestershire sauce, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=591008 (may not work)