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Cream of Cauliflower Soup

1 head cauliflower
3 c. water
2 onions, peeled and diced
3 tbsp. butter
3 tbsp. all-purpose flour
4 stalks celery, cut into 2 inch pieces
Salt to taste
1/4 tsp. mace
3 c. milk (or more)
3 chicken bouillon cubes
Parsley
Cheese may be added at the end (optional)


Break the cauliflower into small pieces. Add to the water, onions and celery to a large pot. Simmer until tender. Remove vegetables and puree, reserving the cooking water. In a large saucepan, melt the butter, adding the flour. Cook for 1 minute or so to thicken, add salt and mace. Gradually add the cooking water, milk and bouillon cubes. Keep stirring until mixture thickens and comes to a boil. Stir in vegetable puree and heat thoroughly. Add cheese if desired.


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