Cauliflower Soup - cooking recipe

Ingredients

1/4 to 1/2 c. onions, diced
2 Tbsp. margarine
1 large can chicken broth
1/2 bag thin noodles
6 c. milk
1 lb. Velveeta cheese

Preparation

Saute onions in margarine.
Cook 1 head of cauliflower that has been cut into flowerets.
Cook the cauliflower separately and add to the above, onions and margarine that has been sauteed and the noodles and chicken broth that have been cooked.
I add some flour to the milk to thicken and then add the Velveeta cheese that has been cubed.
Simmer until cheese is melted.
Makes about 4 quarts. Can be frozen.