Broccoli-Cauliflower Soup

• 8 oz. frozen cauliflower
• 10 3/4 oz. canned condensed chicken broth
• 10 oz. frozen, chopped broccoli
• 1/2 tsp. mustard seed
• 1/2 tsp. dried dill weed
• 1/2 tsp. ground mace (optional)
• 1/3 c. onion, chopped
• 1/4 c. butter
• 2 Tbsp. flour
• 1/2 tsp. salt
• 3 1/2 c. milk
• 1 c. Cheddar or Swiss cheese, shredded
• dash of pepper

1. Cook cauliflower in half the chicken broth for 5 to 8 minutes in a medium saucepan.
2. In a very large pan, add the remaining broth, broccoli, mustard seed and dill weed.
3. Cook 5 to 8 minutes. Blend cooked cauliflower, broth and mace in blender until smooth. Cook onion in butter until tender; stir in flour, salt and pepper.
4. Stir cauliflower mixture and onion mixture together with the broccoli mixture in the large saucepan.
5. Add milk and cook until thick and bubbly.
6. Add cheese and cook until melted.
7. Serves 4 to 6.

frozen cauliflower, chicken broth, frozen, dill weed, ground mace, onion, butter, flour, salt, milk, cheddar, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239472 (may not work)