Recipe(tried): Cream of Cauliflower and Cheese Soup

Marilyn,
This always goes down well in our house, also it is suitable if there happen to be any vegetarians in the group.
If a smooth creamy soup is wanted, place the soup in a food processor after it is cooked, and before thickening, and process until smooth, then reheat.
Good luck with your section of the progressive dinner. My mum used to go to a lot of these and she thought them wonderful. Angel.

Cream of Cauliflower and Cheese Soup

Yields 4 servings.

Ingredients:
2 tbsp butter
1/2 cup chopped onion
3 cups coarsely chopped fresh cauliflower
1 can (10 oz) condensed chicken broth
1/4 cup plain (all purpose) flour
2 1/2 cups milk
1 1/2 cups grated cheddar cheese
salt and pepper to taste
Buttered croutons
chopped parsley

Method:
Melt butter in a large saucepan.
Saute onion until tender.
Stir in cauliflower and condensed chicken broth.
Bring to the boil, cover, reduce heat and simmer for 12 to 15 minutes or until cauliflower is tender.
Smoothly, combine the flour and the milk, and add to the saucepan.
Cook and stir over medium heat until mixture boils and thickens.
Remove from heat.
Add cheese and stir until melted.
Add salt and pepper to taste.

To serve: Sprinkle with buttered croutons and chopped parsley