Cheese And Cauliflower Chowder - cooking recipe

Ingredients

1/2 c. onion, chopped
1 1/4 c. water
10 oz. frozen cauliflower
1 (4 oz.) can mushrooms
2 tsp. chicken bouillon granules
1/2 tsp. dry mustard
3/4 c. skim milk
4 tsp. cornstarch
2 c. (8 oz.) American cheese, shredded
2 Tbsp. chopped pimento

Preparation

In saucepan, cook onion in water until tender.
Add cauliflower, undrained mushrooms, bouillon granules and dry mustard.
Bring to a boil.
Reduce heat; cover and simmer the vegetable mixture about 8 minutes, or until cauliflower is just tender.
In screw-top jar, combine milk and cornstarch; shake well. Stir into hot vegetable mixture.
Cook and stir over medium heat until thickened and bubbly.
Stir in shredded cheese and pimento. Heat through, stirring to melt cheese.
Makes 4 servings.