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Cauliflower Cheese Soup

2 qt. water
5 tsp. (or 2 cubes) chicken bouillon
1 head cauliflower, chopped
3 stalks celery, chopped
1/2 c. onion, chopped
3 sticks margarine, melted
1 1/2 c. flour
16 oz. jar Cheez Whiz (Mexican mild is best)

Boil cauliflower, onion and celery in only enough water to cover. Dissolve chicken bouillon in water and to veggies when tender, along with balance of water. Bring to a boil. Mix flour in melted butter until smooth. Mix into soup. As soup thickens add Cheez Whiz. (Warm jar in microwave until it pours out easily.) Serve with garlic bread.

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