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Creamy Cheddar Cheese Cauliflower Soup
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My own creation

  • 1 head cauliflower, cut in flowerets
  • 5 cups (1175 ml) chicken stock or 5 cups (1175 ml) water with 5 chicken bouillon cubes
  • 1/2 cup (125 ml) uncooked rice
  • 1/4 cup (60 ml) chopped celery
  • 2 tbsp (30 ml) chopped onion
  • 1-1/4 tsp (6 ml). dry mustard
  • 1/4 tsp (1 ml). garlic powder
  • 2 tsp (10 ml). Worcestershire sauce
  • 1 cup (225 ml) milk or half and half
  • 1/4 cup (60 ml) flour
  • 2-1/2 cups (600 ml) cheddar cheese (10 oz)
  • sliced green onion, snipped watercress or snipped parsley
  • Put cauliflower, stock, rice, onions, and celery into a large saucepan.
  • Bring to boiling; simmer until cauliflower is crisp-tender and rice is cooked (about 10 minutes).
  • Gradually add milk to flour, blending until smooth, stir into soup.
  • Add seasonings.
  • Bring to boiling, stirring constantly until thickened.
  • Reduce heat, add cheddar cheese and continue to simmer until melted.
  • Sprinkle each serving with green onion, watercress or parsley.
January is national soup month, enjoy!

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