Cauliflower Soup - cooking recipe

Ingredients

1 large head cauliflower
1 can cream of mushroom soup (do not dilute)
1 (8 oz.) box Velveeta cheese, diced
1 1/2 c. milk
1 (10 oz.) pkg. mixed frozen vegetables

Preparation

Break up cauliflower into small pieces and cook in water until tender.
Add veggies to cauliflower halfway through cooking. Drain all veggies.
Heat over low temperature milk, soup and cheese.
Add cooked veggies to liquid mix and simmer until ready to serve, stirring frequently.
Makes 4 servings.