Cream Of Broccoli Soup

• 1 (10 oz.) pkg. frozen cauliflower
• 1 (10 oz.) can chicken broth
• 1 (10 oz.) pkg. frozen broccoli
• 1/2 tsp. mustard seed
• 1/2 tsp. dill weed
• 1/3 c. chopped onion
• 2 Tbsp. margarine
• 2 Tbsp. flour
• 1/2 tsp. salt
• dash of pepper
• 3 3/4 c. skim milk
• 1 c. shredded Swiss cheese (4 oz.)

1. Cook cauliflower, covered, in 1/2 cup broth for 5 to 8 minutes. Do not drain.
2. Process in blender until smooth.
3. Cook broccoli, covered, in remaining broth with mustard seed and dill weed for 5 to 8 minutes.
4. Do not drain.
5. Process in blender.
6. Saute onion in margarine until tender.
7. Add flour, salt and pepper.
8. Add milk. Cook, stirring until thickened.
9. Add cauliflower, broccoli and cheese to sauce.
10. Cook and stir until just heated through and cheese is melted.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082 (may not work)