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Cream of Cauliflower Soup

1 head cauliflower -- (a small one)
2 cups water
2 cups dry skim milk
1 packet Butter buds(r)
1 tablespoon flour
2 tablespoons chopped green onions
salt and pepper -- to taste
garlic powder -- to taste

Discard stem from cauliflower and break the head into flowerets. Steam or parboil until still slightly firm. Drain. While cauliflower is cooking, whirl the remaining ingredients except for seasonings in an electric blender. Add cauliflower and continue to blend at low speed, stopping before the vegetable is completely pureed to keep some texture. Season to taste. Pour into heavy pot and add salt, pepper and garlic powder to taste. Heat slowly, stiring to prevent sticking. Thin with additional skim milk if neccessary.

Makes 4 servings

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