Broccoli-Cauliflower Soup

• 1 (8 oz.) pkg. frozen cauliflower
• 1 (10 oz.) pkg. frozen chopped broccoli
• 1/2 tsp. mustard seed
• 1/2 tsp. mace
• 1/2 c. butter
• 1/2 tsp. salt and pepper
• 1 c. (4 oz.) shredded Swiss cheese
• 1 (10 oz.) can condensed chicken broth
• 1/2 tsp. dried dill weed
• 1/2 c. finely chopped onion
• 2 Tbsp. flour
• 3 1/2 c. milk

1. Cook cauliflower, covered, in 1/2 chicken broth for 5 minutes, until tender.
2. In remaining broth, cook broccoli, mustard and dill, covered, for 5 minutes.
3. Remove from heat; keep warm.
4. Place cauliflower and mace in blender; blend until smooth.
5. In large saucepan, cook onion in butter until almost tender.
6. Stir in flour, salt and pepper.
7. Add milk all at once.
8. Cook and stir until thickened and bubbly.
9. Stir in cauliflower, broccoli and cheese.
10. Cook until cheese is melted.
11. Makes 4 to 6 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455418 (may not work)