Cheesy Cauliflower Soup

Recipe by: Helen Graham

6 Tbs. butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
3 (10 oz.) pkg. frozen cauliflower or 1 head
3 (10 oz.) cans chicken broth and water to make 6 cups
6 Tbs. flour
3 cups milk
1 lb. Velveeta cheese
Salt and pepper to taste

Cook vegetables in enough water till tender. Melt butter in large pan. Blend in flour as usual, then add milk. Cook broth until thickened. Pour in vegetable stock. Add cubed cheese till melted.

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