Golden Cauliflower Soup - cooking recipe

Ingredients

medium size cauliflower, separated into small flowerets or 2 (10 oz.) pkg. frozen cauliflower
2 c. milk
1/4 c. butter
1/4 tsp. nutmeg
1/2 c. flour
fresh parsley, chopped
2 c. water
2 c. shredded mild or sharp cheese
1/2 c. chopped onion
2 Tbsp. chicken bouillon or 6 cubes

Preparation

Cook cauliflower in 1 cup water until tender; drain, reserving liquid.
Blend cauliflower and reserved liquid until smooth.
Saute onion in butter in saucepan until tender; stir in flour.
Gradually add remaining cup of water and the bouillon, stirring until well blended.
Heat; stir while thickening.
Stir in blended cauliflower and shredded cheese.
Cook until cheese melts.
Add milk and nutmeg.
Heat through; garnish with parsley.
Makes 6 to 8 cups.