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Creamy Cauliflower Soup
5 c Cauliflower flowerets -- 1 md Head
2/3 c Onion -- chopped
1/4 c Butter
1/4 c Flour
2 c Chicken broth
2 c Evaporated skim milk
1/2 ts Worcestershire sauce
3/4 ts Salt
1 c Lowfat cheddar cheese -- shredded
Minced fresh chives or parsley
In a saucepan, cook cauliflower in enough water to cover until tender.
Drain and reserve liquid; set aside. In the same saucepan, saute
onion in butter until tender. Add flour; cook and stir until bubbly.
Add broth; bring to a boil over medium heat. Reduce heat and stir in
1 cup cooking liquid, cream and Worcestershire sauce. Stir in
cauliflower and salt. Remove from the heat. Add cheese and stir until
melted. Sprinkle with chives or parsley.
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