#2140 - Cauliflower Soup

(by Shirley McNevich)

2 TBSP butter
1 onion (grated)
1 tsp. salt
1 tsp. pepper
2 - 16oz. bags frozen cauliflower (cut any big pieces into smaller ones)
4 cups chicken broth
4 cups milk
4 TBSP parsley flakes
4 TBSP flour

In a Dutch oven add butter and grated onions--cook/stir over low heat until onions are cooked but not browned. Add cauliflower, chicken broth, salt, pepper and parsley flakes--cook/stir over medium heat until cauliflower is tender. Add milk and flour--stir and cook until hot.