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Creamy Cauliflower Soup

1 med. head cauliflower, cut in tiny flowerets
1/4 c. butter
2/3 c. chopped onion (1 med. size)
4 tbsp. flour
2 c. chicken broth
2 c. light cream
1 tsp. Worcestershire sauce
3/4 tsp. salt
1 c. grated Cheddar cheese
Chives & parsley

Cook cauliflower in boiling salted water. Drain, reserve liquid. Melt butter. Add onion and cook until soft. Blend in flour. Add broth and cook stirring constantly until mixture comes to boil. Stir 1 cup liquid drained from cauliflower adding water to make 1 cup, cream, Worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled with chopped chives or parsley. Makes about 2 quarts. If using broccoli - use 2 packages.

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