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CAULIFLOWER SOUP

19 May

1 medium cauliflower

2 cups chicken stock

1/4 cup butter or margarine

1/4 cup chopped onion

1/4 cup GF flour mix

1/2 t. salt

1/8 t. pepper

2 cups milk

1 cup grated medium cheddar cheese (I use more!)

Parsley

Allspice and/or nutmeg (optional)

Cook cauliflower in chicken stock until tender.  Do not drain.  Cool a bit.  Run through blender to desired texture.  Set aside.  Melt butter in saucepan.  Add onion and sauté until limp.  Do not brown.  Mix in flour, salt and pepper.  Add milk.  Heat and stir until it boils and thickens.  Add cheese and cauliflower mixture.  Stir to heat and melt cheese.  Garnish with buttered bread crumbs.  Serves 4.

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