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Cauliflower Cheese Soup

1 md Cauliflower
2 c Chicken stock
1/4 c Butter or margarine
1/4 c Chopped onion
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper
2 c Milk
1 c Grated medium Cheddar cheese
Buttered bread crumbs for garnish
Parsley


Cook cauliflower in shicken stock until tender. Donot drain. Cool a bit. Run through blender to desired texture. Set aside.

Melt butter in saucepan. Add onion and saute until limp. Do not brown.

Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered bread crumbs. Makes 5 cups.


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