Cauliflower Soup - cooking recipe

Ingredients

2 Tbsp. salad oil
6 c. water
8 oz. (4 c.) fine egg noodles
2 (10 oz.) pkg. frozen cauliflower or 1 fresh head
1 lb. Cheddar cheese, shredded
3/4 c. chopped onion
6 chicken bouillon cubes
1/8 tsp. garlic powder
6 c. milk
pepper to taste

Preparation

Brown onions in oil.
Add water, bouillon, cauliflower and spices.
Cook.
Just before serving, add noodles and cook until they're tender.
Add cheese and stir to melt.
Add milk when done and serve.
(This soup is best when served freshly made.)