Cauliflower Cheddar Soup
adapted from Taste of Home
1 medium head cauliflower, broken in florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 teaspoon chicken bouillon base
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
2 cups (8 ounces) shredded cheddar cheese
1 tablespoon dried parsley
salt and pepper, to taste
1. In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender.
2. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into cauliflower mixture. Simmer slowly for 15-20 minutes (do not boil). Yield: 6-8 servings (2 quarts).
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