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Cream of Cauliflower Soup

2 c. cauliflower, broken apart
4 c. boiling water
1/2 tsp. salt
1/4 c. margarine
1/2 c. light cream (half and half)
2 chicken or beef bouillon cubes
1/4 c. butter
1/2 c. flour


Cook cauliflower in boiling water until tender. Drain water in a bowl. Add bouillon cubes. Melt margarine in pan, add flour and mix well. Mix water, cream, bouillon cubes and stir over medium heat until thick, add cauliflower. Broccoli can also be used.


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