Cauliflower Soup - cooking recipe

Ingredients

1 large onion, chopped
4 carrots, sliced into 1/4-inch rings
1 medium head cauliflower, chopped into 1-inch pieces
1/4 to 1/3 c. butter or margarine
approximately 7 c. canned chicken stock/broth or bouillon stock
2 bay leaves
1 tsp. parsley
whole peppercorns
1 c. milk

Preparation

In a 5-quart pot, saute first 4 ingredients, stirring constantly until slightly softened, about 5 to 10 minutes.
Pour the chicken stock into pot to cover vegetables.
Bring to boiling; reduce heat, throw in bay leaves, parsley and pepper.
Cover and simmer for about 1 to 1 1/2 hours until vegetables are very soft. Pour in milk.
The vegetables can be left whole, or you can mash just as is in the pot, or blend the soup in a blender.
Mashing part of the vegetables is my choice.
Serve with a thick piece of French bread; delicious and very filling.
Serves 6.