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 dillweed
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 dillweed; 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 blend or process until smooth. In the 3-quart saucepan cook onion in butter until almost tender. Stir in flour, salt, and dash of 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.