Golden Cauliflower Soup

Makes 1 1/2 to 2 quarts. From "Simply Delicious"- a cookbook of Herberger's Employee Family Recipes. Submitted by Nanette Grove of Moorhead, Minnesota (where I go to school!)

• Ready In: 35 mins
• Serves: 4-6
• Yields: 1 1/2-2 quarts

Ingredients

• 2  tablespoons  wyler's chicken flavor instant bouillon or 6  chicken bouillon cubes
• 2  cups cheddar cheese, shredded
• 2 (10 ounce) packages frozen cauliflower or 1  small  fresh cauliflower
• 2  cups water
• 1⁄3 cup butter
• 2  cups milk
•  green onions or  parsley, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup flour, unsifted
• 1⁄8-1⁄4 teaspoon ground nutmeg

Directions

1. In medium saucepan, cook cauliflower in 1 cup water until tender.
2. Reserve 1 cup cooked flowerettes.
3. In blender or food processor, blend remaining cauliflower and liquid; set aside.
4. In large heavy saucepan, cook onion in butter until tender; stir in flour.
5. Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
6. Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
7. Cook and stir until cheese melts and mixture is hot (do not boil).
8. Serve garnished with green onion or parsley.