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Cream of Cauliflower Soup

2 pkgs. (10 oz. each) frozen cauliflower or 2 1/2 c. fresh
1/3 c. finely chopped celery
1/2 c. diced carrots
1/2 tsp. curry powder (optional)
1/2 tsp. salt
2 c. water
2 tbsp. McKay's chicken seasoning
3 tbsp. butter
3 heaping tbsp. flour
2 1/2 c. milk
1 tbsp. dill weed

Cook frozen or fresh cauliflower in water and seasonings listed, including chicken seasoning. Puree in blender when done, or mash in kettle with potato masher. Add butter, flour and milk to pureed mixture. Stir with a wire whisk over medium heat until smooth and bubbly. Slowly blend in the milk. Bring just to a boil, stirring frequently. Garnish with chopped chives if desired.

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