Golden Cauliflower Soup

• 2 (10 oz.) pkg. frozen cauliflower or 1 small head fresh cauliflower, separated into small flowerets
• 2 c. water
• 1/2 c. chopped onion
• 1/3 c. margarine or butter
• 1/3 to 1/2 c. unsifted flour
• 2 c. milk
• 2 Tbsp. chicken-flavor instant bouillon or 6 bouillon cubes
• 2 c. (8 oz.) shredded mild Cheddar cheese
• 1/8 to 1/4 tsp. ground nutmeg
• chopped green onion or parsley

1. In medium saucepan, cook cauliflower in 1 cup water until tender.
2. Reserve 1 cup cooked flowerets.
3. In blender or food processor, blend remaining cauliflower and liquid; set aside.
4. In large heavy saucepan, cook onion in margarine until tender; stir in flour.
5. Gradually add remaining water, milk and bouillon; cook and stir until well blended and thickened.
6. Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melts and mixture is hot (do not boil).
7. Garnish with green onion.

frozen cauliflower, water, onion, margarine, flour, milk, chickenflavor, cheddar cheese, ground nutmeg, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315735 (may not work)