Creamy Cauliflower Soup - cooking recipe

Ingredients

1 medium head cauliflower, cut in flowerets
1 c. onion, chopped
1/2 c. celery, chopped
2 cans chicken noodle soup
1/2 c. water
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1 1/2 c. light cream

Preparation

Combine all ingredients except cream in Dutch oven.
Bring to boil over medium heat.
Reduce heat and cover.
Simmer 13 minutes or until vegetables are tender.
Pour hot mixture into blender a little at a time and puree until smooth.
Return soup to Dutch oven.
Stir in light cream and heat 2 more minutes.