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964574 -- KRIS FAVORITE CAULIFLOWER SOUP

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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