1 c. onion, minced
2 tbsp. butter
2 lbs. fresh cauliflower
4 c. chicken broth
1 tbsp. chicken bouillon granules
3 c. milk
1 (No. 2) can Cheddar or Swiss cheese soup
2 tsp. curry powder
2 tbsp. cornstarch
1/4 c. water

Fresh broccoli may be substituted for part or all of the cauliflower. Cook onion in butter until tender. Separate vegetables into floretes. Combine onion, vegetables, broth and bouillon. Simmer 10 to 15 minutes until tender; carefully blend mixture until smooth. Combine with milk, cheese soup and curry powder. Combine cornstarch and water. Stir into hot soup and cook until slightly thickened. Serve with crackers. Makes 12 generous servings.