Califlower Cheese Soup:
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Yield: 6-8 servings (2 quarts)

Ingredients:
- 1 medium head cauliflower, broken in florets
- 1 medium onion, chopped
- 1 can (14-1/2 ounces) chicken broth
- 1 chicken bouillon cube
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups milk
- 2 cups (8 ounces) shredded cheddar cheese
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon each cayenne pepper, curry powder and white pepper

Directions:
1. In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. 
2. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. 
3. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened.
4. Reduce heat; add cheese and seasonings. Pour into cauliflower mixture. 
5. Simmer slowly for 30 minutes (do not boil).