1/2 c. onions, chopped fine
1/4 c. butter
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 (10 oz.) pkg. frozen cauliflower or 1 lg. head fresh cauliflower, chopped
Chopped parsley for garnish
2 c. milk
1 (1 lb.) pkg. shredded cheddar cheese
2 tsp. chicken bouillon
1 1/2 c. chicken broth

Saute onions in butter. Add cauliflower, broth, and bouillon. Simmer slowly until tender. Combine flour and milk. Add to soup. Stir in cheese. Add salt and pepper to taste. Simmer gently for 20 minutes. Do NOT boil. Garnish with parsley before serving. Makes 4 servings.