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Creamy Cauliflower Soup

2 c. cauliflowerettes
2 tbsp. dehydrated onion flakes
2 c. water
2 pkg. instant chicken broth or 2 bouillon cubes
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
8 fl. oz. evaporated skimmed milk
Chopped fresh parsley


In a glass bowl, combine all ingredients, except milk and parsley. Cook on high in microwave for 6 minutes or until cauliflower is very soft. Transfer to blender container and add milk. Blend until smooth. Pour into casserole or individual soup dishes and reheat in microwave for 1 1/2 minutes. Sprinkle with parsley. Makes 2 servings.


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