Cauliflower 'n' Cheddar Soup

Ingredients

• 3 tbsp (45 mL) butter
• 2/3 cup (150 mL) chopped onion
• 5 cups (1.25 L) coarsely chopped cauliflower
• 2 cans (10 oz/284 mL each) chicken broth
• 3 cups (750 mL) milk
• 1/3 cup (75 mL) all-purpose flour
• 21/2 cups (625 mL) shredded Canadian Cheddar* cheese
• 1/4 cup (50 mL) chopped parsley
• Salt and pepper

Preparation

1. In large saucepan, melt butter. Sauté onion until tender. Stir in cauliflower and chicken broth. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 12 minutes or until cauliflower is tender.
2. In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat, add cheese and parsley and stir until cheese is melted. Add salt and pepper to taste.