---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 3 servings
       1 md Cauliflower
       2 c  Chicken stock
     1/4 c  Butter or margarine
     1/4 c  Chopped onion
     1/4 c  All-purpose flour
     1/2 ts Salt
     1/8 ts Pepper
       2 c  Milk
       1 c  Grated medium Cheddar cheese
            Buttered bread crumbs for
   Cook cauliflower in shicken stock until tender.  Donot
   drain. Cool a bit. Run through blender to desired
   texture. Set aside.
   Melt butter in saucepan.  Add onion and saute until
   limp. Do not brown.
   Mix in flour, salt and pepper. Add milk. Heat and stir
   until it boils and thickens.
   Add cheese and cauliflower mixture.  Stir to heat and
   melt cheese. Garnish with buttered bread crumbs.
   Makes 5 cups.
   From: “Company’s Coming Soups & Sandwiches” by Jean
   Pare. Copyright 1987. Published and Distributed by
   Company’s Coming, Box 8037, Sta F, Edmonton, Alberta,
   Canada T6H 4N9.
   Submitted by Joe Sibley.