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Cream of Cauliflower Soup

5 c. cauliflower flowerets
1/2 c. chopped onion
1 minced clove garlic
2 tsp. chicken-flavored bouillon granules
1/2 tsp. whole thyme
2 1/2 c. water
1 tbsp. vegetable oil
1 tbsp. all-purpose flour
2 c. milk
Freshly ground pepper (optional)

Combine cauliflower, onion, garlic, bouillon, thyme and water in a Dutch oven; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until cauliflower is tender. Spoon 1/2 of cauliflower mixture into electric blender; blend until smooth and set aside. Repeat procedure. Heat oil in heavy saucepan over medium-low heat. Add flour, stirring well and cook 1 minute, stirring constantly. Gradually add milk. Cook over low heat, stirring constantly, until thickened and bubbly. Add cauliflower mixture and cook over low heat until hot. Contains 82 calories. Makes 6 cups.

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