Title: Cream of cauliflower soup
 Categories: Soups
      Yield: 6 servings
 
  2 1/2 c  Cold Water
      1 cn (10 1/2 Oz.) Reduced
           Sodium Chicken Broth
      6 c  Caluiflower Flowerets
    1/3 c  Instant Nonfat Dry Milk
      1 tb Flour
    1/8 ts Ground Nutmeg
    1/4 ts White Pepper
           Minced Fresh Parsley
           Lemon Wedges
 
  Combine Water & Broth in A Large Saucepan; Bring To A Boil.
  Addcauliflower; Return To A Boil.  Reduce Heat & Cook 10 Min. OR
  Until Tender. Remove Cauliflower From Broth, Reserving Broth. With
  Knife Blade in Processor, Add Cauliflower.  Pulse 8 To 10 Times OR
  Until Cauliflower Is Finely Chopped, But Not Pureed.
   Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth,
  Stirring Well With A Wire Whisk.  Add Chopped Cauliflower & Bring To A
  Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
   Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
  Desired.  Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)