Cauliflower Soup

Directions

1. 1
   In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.
2. 2
   Reduce heat and let simmer until cauliflower is tender; let cool slightly.
3. 3
   Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.
4. 4
   Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed.
5. 5
   Set aside.
6. 6
   In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent.
7. 7
   Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute.
8. 8
   Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower.
9. 9
   Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper.
10. 10
    Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.