
Creamy Cauliflower Soup
1 medium head of cauliflower, broken into florets
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (14-1/4 ounces) chicken broth
2 cups milk
Place cauliflower in a saucepan with 1 inch of water; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain cauliflower; stir into soup.
Yield: 9 servings.
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