Title: Cream of cauliflower and cheese soup
 Categories: Soups/stews, Vegetables, Cheese/eggs
      Yield: 6 Servings
 
      3 c  Water
      1 md Onion, chopped fine
      2 ts Basil
      1 ts Salt
    1/4 ts Pepper
  2 1/2 c  To 3 c cauliflower florets,
           -cut to uniform size
      2 tb Butter
      2 tb Flour
      1 c  Hot chicken stock
      2 c  Milk
    1/4 lb Cheddar cheese, cut into
           -small pieces
 
  If you want to cut down in the fats in the recipe, use margarine and
  skim milk for the butter and the milk.
  
  In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper
  covered for 5 minutes over medium heat.  Add cauliflower.  Cover and
  cook until cauliflower is soft, about 15 minutes.
  
  In a medium saucepan, melt butter.  Add flour and mix until none of
  the flour remains white.  Slowly add hot stock.  Stir with whisk
  until smooth. Pour into soup and mix well.  In saucepan, heat milk.
  Add cheese and stir over low heat until melted.  Add to soup.  Mix
  well and heat until soup begins to steam.
  
  Serves 6 to 8.
  
  Posted by Ellen Cleary. Courtesy of Fred Peters.