Cauliflower Soup

• 1 large onion, chopped
• 4 carrots, sliced into 1/4-inch rings
• 1 medium head cauliflower, chopped into 1-inch pieces
• 1/4 to 1/3 c. butter or margarine
• approximately 7 c. canned chicken stock/broth or bouillon stock
• 2 bay leaves
• 1 tsp. parsley
• whole peppercorns
• 1 c. milk

1. In a 5-quart pot, saute first 4 ingredients, stirring constantly until slightly softened, about 5 to 10 minutes.
2. Pour the chicken stock into pot to cover vegetables.
3. Bring to boiling; reduce heat, throw in bay leaves, parsley and pepper.
4. Cover and simmer for about 1 to 1 1/2 hours until vegetables are very soft. Pour in milk.
5. The vegetables can be left whole, or you can mash just as is in the pot, or blend the soup in a blender.
6. Mashing part of the vegetables is my choice.
7. Serve with a thick piece of French bread; delicious and very filling.
8. Serves 6.

onion, carrots, head cauliflower, butter, chicken, bay leaves, parsley, peppercorns, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345312 (may not work)