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Cheddar Cheesy Cauliflower Soup

1 sm Head cauliflower; separated
2 c Water
1/2 c Chopped onion
1/4 c Margarine
2 c Shredded Cheddar cheese
1 ds Nutmeg
1/2 c Flour
6 Bouillon cubes
2 c Milk

Cook cauliflower in 1 cup water until tender. Drain. Reserve liquid and 1 cup cauliflower. In blender, blend rest of cauliflower and the reserved liquid. Set aside. In large saucepan, cook onion in margarine. Stir in flour. Gradually, add 1 cup water and bouillon cubes. Stir until thickens. Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add milk and nutmeg. Heat through.

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