Cheese And Cauliflower Chowder

• 1/2 c. onion, chopped
• 1 1/4 c. water
• 10 oz. frozen cauliflower
• 1 (4 oz.) can mushrooms
• 2 tsp. chicken bouillon granules
• 1/2 tsp. dry mustard
• 3/4 c. skim milk
• 4 tsp. cornstarch
• 2 c. (8 oz.) American cheese, shredded
• 2 Tbsp. chopped pimento

1. In saucepan, cook onion in water until tender.
2. Add cauliflower, undrained mushrooms, bouillon granules and dry mustard.
3. Bring to a boil.
4. Reduce heat; cover and simmer the vegetable mixture about 8 minutes, or until cauliflower is just tender.
5. In screw-top jar, combine milk and cornstarch; shake well. Stir into hot vegetable mixture.
6. Cook and stir over medium heat until thickened and bubbly.
7. Stir in shredded cheese and pimento. Heat through, stirring to melt cheese.
8. Makes 4 servings.

onion, water, frozen cauliflower, mushrooms, chicken bouillon granules, dry mustard, milk, cornstarch, american cheese, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918200 (may not work)