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Kris Favorite Cauliflower Soup
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1 lg. head fresh cauliflower,
separated into sm. flowerets
2 c. water
1/2 c. onion, chopped
1/4 c. margarine
1/2 c. unsifted flour
2 tbsp. chicken flavor instant
bouillon or 6 chicken bouillon
cubes
2 c. (8 oz.) mild Cheddar cheese,
shredded
2 c. milk
1/8 to 1/4 tsp. ground nutmeg
Parsley, chopped
Paprika
In medium saucepan, cook cauliflower in 1 cup water until tender; drain, reserving liquid. Reserve 1 cup cauliflower. In blender, blend remaining cauliflower and reserve liquid. Set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining 1 cup water and bouillon, stirring until well blended and thickened. Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add milk and nutmeg. Heat over low heat. Serve garnished with parsley and paprika. Makes about 1 1/2 quarts.
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