Cauliflower Cheese Chowder

Name: Cauliflower Cheese Chowder
Ingredients: 4 cups Diced Cauliflower, Including Tender Parts Of Core; 1 cup Diced Onion; 1/2 cups Chopped Celery; 1 cup Diced Tomatoes (Fresh, Canned Or Tomato Juice); 2-1/2 cups Water; 1-1/2 teaspoon Salt; 2 Tablespoons Chopped Parsley; 1/4 cups Whole Wheat Flour; 2 Tablespoons Butter; 1-1/2 cup Milk; 1/2 teaspoons Dry Mustard; 1/2 teaspoons Soy Sauce; 2 cups Shredded Cheddar Cheese

13 ingredients

4 steps

Ingredients

4 cups Diced Cauliflower, Including Tender Parts Of Core
1 cup Diced Onion
1/2 cups Chopped Celery
1 cup Diced Tomatoes (Fresh, Canned Or Tomato Juice)
2-1/2 cups Water
1-1/2 teaspoon Salt
2 Tablespoons Chopped Parsley
1/4 cups Whole Wheat Flour
2 Tablespoons Butter
1-1/2 cup Milk
1/2 teaspoons Dry Mustard
1/2 teaspoons Soy Sauce
2 cups Shredded Cheddar Cheese

Directions

1

Combine chopped vegetables, water, salt and parsley in a soup kettle. Bring to a boil, reduce heat, cover and simmer until cauliflower is tender, about 15 to 20 minutes.
2

Knead flour into softened butter to form a smooth mass. Drop by bits into the simmering soup. Stir until smooth and slightly thickened.
3

Gradually stir milk into soup, then mustard and soy sauce. Heat through. Add cheese in stages, stirring to melt.
4

Makes 2 quarts, serving 6.