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Ingredients
- 1 cup 1/2-inch flowerets cauliflower (about 1/4 pound)
- 2 T butter
- 1 cup hot water
- 6 oz process cheese loaf, cut into 1/2-inch cubes
- 1/2 cup half & half
- 1 teas instant chicken bouillon
- Dash of ground nutmeg
- Dash of ground allspice
- 1/4 cup dry white wine
- 1/4 cup finely chopped green pepper
- Paprika
Preparation
Step 1
1. Place cauliflower and butter in 2-quart casserole. Cover tightly and microwave on high until crisp-tender, about 2 minutes.
2. Stir in water, cheese, half and half, bouillon, nutmeg and allspice. Cover tightly and microwave on medium for 3 minutes.
3. Stir in wine. Cover tightly and microwave until soup is hot, 2-4 minutes. Sprinkle green pepper and paprika over soup.
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