Cauliflower Cream Soup

1. 1

   Cut cauliflower in bite size pieces.

2. 2

   Combine with water, onion and butter in 2-quart glass casserole dish.

3. 3

   Cover with lid. Microwave on High for 5 to 10 minutes.

4. 4

   Combine flour, salt and cream; mix well.

5. 5

   Stir into vegetables; cover and microwave on High until it boils or thickens.

6. 6

   Stir in cheese and mustard. Microwave on High, uncovered, 2 or 3 minutes, until cheese melts. Stir once.

7. 7

   Can freeze half if you want.

8. 8

   Keeps up to 3 months. Makes 10 servings.

9. 9

   Other vegetables can be used, if desired (broccoli, carrots or zucchini).

* Per serving · 4 servings · Values may vary.

No additional tips available.