Cauliflower Cream Soup - cooking recipe

Ingredients

1 small head cauliflower
2 Tbsp. water
1 medium onion
1/3 c. butter or margarine
1/3 c. flour
1 tsp. salt
4 c. light cream or milk
4 oz. American cheese, cubed (1 c.)
2 tsp. Dijon mustard

Preparation

Cut cauliflower in bite size pieces.
Combine with water, onion and butter in 2-quart glass casserole dish.
Cover with lid. Microwave on High for 5 to 10 minutes.
Combine flour, salt and cream; mix well.
Stir into vegetables; cover and microwave on High until it boils or thickens.
Stir in cheese and mustard. Microwave on High, uncovered, 2 or 3 minutes, until cheese melts. Stir once.
Can freeze half if you want.
Keeps up to 3 months. Makes 10 servings.
Other vegetables can be used, if desired (broccoli, carrots or zucchini).