Broccoli And Cauliflower Soup

• 18 oz. frozen cauliflower
• 1 can chicken broth (10 3/4 oz.)
• 1 (10 oz.) frozen chopped broccoli
• 1/2 tsp. dill weed
• 1/3 c. chopped onion
• 1/2 c. butter or margarine
• 2 Tbsp. flour
• 1/2 tsp. salt
• 3 1/2 c. milk
• 1 c. shredded Swiss cheese (4 oz.)

1. In saucepan, cook cauliflower covered in half the chicken broth for 5 to 8 minutes until tender.
2. In saucepan, combine remaining chicken broth, broccoli and dill weed.
3. Cook, covered, for 5 to 8 minutes, until tender.
4. Remove from heat; place cauliflower mixture in blender.
5. Cover until smooth.
6. In saucepan, cook onion in butter or margarine until tender.
7. Add milk all at once and stir until thickened and bubbly.
8. Stir sauce, cauliflower
9. mix and cheese into broccoli mixture; cook and stir until heated and cheese is melted.

frozen cauliflower, chicken broth, broccoli, dill weed, onion, butter, flour, salt, milk, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381840 (may not work)