1 (8 oz.) pkg. frozen cauliflower
1 (10 3/4 oz.) can condensed chicken broth
1 (10 oz.) pkg. frozen chopped broccoli
1/2 tsp. mustard seed
1/2 tsp. dried dill weed
1/2 tsp. ground mace
1/3 c. finely chopped onion
1/4 c. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
3 1/2 c. milk
1 c. shredded process Swiss cheese (4 oz.)

In a 3 quart saucepan cook cauliflower, covered, in half the chicken broth for 5 to 8 minutes or just until tender. In a medium saucepan combine remaining chicken broth, broccoli, mustard seed, and dill weed; cook, covered, for 5 to 8 minutes or until broccoli is just tender. Set aside a few broccoli heads for garnish, if desired. Remove from heat; cover and keep warm. Place cauliflower mixture and mace in blender container or food processor bowl; cover and blender process until smooth.

In the 3 quart saucepan, cook onion in butter until almost tender. Stir in flour, salt and dash pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir sauce, cauliflower mixture and cheese into broccoli mixture; cook and stir until heated through and cheese is melted. Garnish with reserved broccoli, if desired. Makes 4 to 6 servings.