Cauliflower Soup - cooking recipe

Ingredients

2 pkg. frozen cauliflower or 1 large fresh head
1 medium onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms, drained
2 chicken bouillon cubes
8 oz. Philly cream cheese
5 oz. Cheddar cheese
1/4 c. margarine
2 c. milk

Preparation

Cook cauliflower until tender.
Save 2 cups of water and dissolve bouillon in water, set aside.
Saute diced onions in margarine.
Add 2 cans soup to onions and stir until smooth.
Add broth and milk and stir until smooth.
Cook over medium heat.
In a saucepan, cut up cheese into chunks and add about 2 cups soup mixture to cheese.
Cook until cheese melts (stir).
Add cheese mixture to soup mixture.
Add vegetables, salt and pepper to taste.
Stir constantly.