BROCCOLI AND CAULIFLOWER SOUP 
2 stalks of broccoli, cut up sm., saving out the flower heads
1/2 med. head cauliflower, cut up sm.
1 med. chopped onion
1/3 c. flour
1/3 c. butter
Salt to taste
4 c. milk
2 tsp. Dijon mustard
1/2 c. grated cheese, any type

Can substitute 6 ounces thin sliced American cheese.

Combine vegetables with 1/4 cup water and microwave on HIGH for 5-6 minutes, without the broccoli heads. Stir and add heads and microwave for 3 minutes more on HIGH. Drain. In a 3 quart covered casserole, melt the butter. Whisk in flour, salt, and milk. Stir in vegetables and onions. Cover and microwave on HIGH for 8-10 minutes. Stir 2-3 times well. Add cheese and mustard. Microwave uncovered for 3-4 minutes. Stir once.

Keeps well but tends to thicken. May need to add milk when reheating.

Since microwave ovens vary in power, you may need to adjust your cooking time.

 

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