Cauliflower Cheddar Soup

By á-2225

Ingredients

• 1 medium head cauliflower, broken in florets
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) chicken broth
• 1 chicken bouillon cube
• 2 tablespoons butter
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 3 cups milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon each cayenne pepper, curry powder and white pepper

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, combine the cauliflower, onion, broth and
bouillon.

Cover and cook over medium heat until the vegetables are
tender.

Meanwhile, in a medium saucepan, melt butter; stir in flour
until smooth. Gradually add milk. Cook and stir until bubbly. Cook
and stir for 2-3 minutes longer or until thickened.

Reduce heat; add
cheese and seasonings. Pour into cauliflower mixture. Simmer slowly
for 30 minutes (do not boil).

Yield: 6-8 servings (2 quarts).

Nutrition Facts:-Added by System Jul 24--> 1 serving (1 cup) equals 220 calories,