Cauliflower Cream Soup

Name: Cauliflower Cream Soup
Ingredients: 1 small head cauliflower; 2 Tbsp. water; 1 medium onion; 1/3 c. butter or margarine; 1/3 c. flour; 1 tsp. salt; 4 c. light cream or milk; 4 oz. American cheese, cubed (1 c.); 2 tsp. Dijon mustard

9 ingredients

9 steps

Ingredients

1 small head cauliflower
2 Tbsp. water
1 medium onion
1/3 c. butter or margarine
1/3 c. flour
1 tsp. salt
4 c. light cream or milk
4 oz. American cheese, cubed (1 c.)
2 tsp. Dijon mustard

Directions

1

Cut cauliflower in bite size pieces.
2

Combine with water, onion and butter in 2-quart glass casserole dish.
3

Cover with lid. Microwave on High for 5 to 10 minutes.
4

Combine flour, salt and cream; mix well.
5

Stir into vegetables; cover and microwave on High until it boils or thickens.
6

Stir in cheese and mustard. Microwave on High, uncovered, 2 or 3 minutes, until cheese melts. Stir once.
7

Can freeze half if you want.
8

Keeps up to 3 months. Makes 10 servings.
9

Other vegetables can be used, if desired (broccoli, carrots or zucchini).