Cauliflower Au Gratin Soup

• 2 tsp. reduced calorie margarine
• 1/2 c. diced onion
• 2 c. cauliflower flowerets
• 3/4 c. water
• 1 packet instant chicken broth and seasoning mix
• 1/8 tsp. ground nutmeg
• 1 c. skim milk
• 1/4 c. half and half (blend of milk and cream)
• 2 oz. Swiss cheese, shredded
• 3 Tbsp. plain dried bread crumbs
• chopped fresh parsley (garnish)

1. In 2-quart saucepan, heat margarine until bubbly and hot; add onion and saute until golden. Add cauliflower, water, broth mix and nutmeg; bring to a boil.
2. Reduce heat and let simmer until cauliflower is tender, about 15 minutes.
3. Remove from heat and let cool slightly.
4. Pour half of cauliflower mixture into blender container and, using an on-off motion, process at low speed until cauliflower is finely chopped (do not puree).
5. Transfer mixture to medium bowl and repeat procedure with remaining cauliflower mixture; return chopped cauliflower mixture to saucepan.
6. Add milk and half and half and heat (do not boil).

margarine, onion, cauliflower flowerets, water, chicken broth, ground nutmeg, milk, milk, swiss cheese, bread crumbs, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204008 (may not work)