Cauliflower Soup

• 2 pkg. frozen cauliflower or 1 large fresh head
• 1 medium onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can mushrooms, drained
• 2 chicken bouillon cubes
• 8 oz. Philly cream cheese
• 5 oz. Cheddar cheese
• 1/4 c. margarine
• 2 c. milk

1. Cook cauliflower until tender.
2. Save 2 cups of water and dissolve bouillon in water, set aside.
3. Saute diced onions in margarine.
4. Add 2 cans soup to onions and stir until smooth.
5. Add broth and milk and stir until smooth.
6. Cook over medium heat.
7. In a saucepan, cut up cheese into chunks and add about 2 cups soup mixture to cheese.
8. Cook until cheese melts (stir).
9. Add cheese mixture to soup mixture.
10. Add vegetables, salt and pepper to taste.
11. Stir constantly.

frozen cauliflower, onion, cream of mushroom soup, cream of chicken soup, mushrooms, chicken bouillon cubes, cream cheese, cheddar cheese, margarine, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691568 (may not work)