We had a bad ice storm today, so I stayed inside all day. Luckily I had gone to the grocery store yesterday, so I had supplies to make this soup, which I have been craving lately. I had it with a crusty sourdough roll (purchased), and some fruit for dessert. The soup really hit the spot for a cold wet day.

Creamy Cauliflower and Cheese Soup
Makes 5 (1 cup) servings

2 Tbsp. chopped onion
2 Tbsp. butter
3 Tbsp. flour
1/8 tsp. pepper
2 cups milk
1 cup shredded American or cheddar cheese
1 chicken bouillon cube
1 1/2 cups water
1 (10 oz) pkg. frozen cauliflower - I used a 1 pound head of fresh cauliflower

In large saucepan, cook onion in butter until tender. Stir in flour and pepper until well blended. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Add cheese and stir until melted. Remove from heat.
In medium saucepan, dissolve buillon cube in water. Bring to a boil, add cauliflower and cook until tender. Do not drain; cool. Add to cheese misture and stir until well blended.