Cauliflower Soup

1 Medium head of cauliflower broken into florets

Matchstick Carrots( Equal to 1 shredded medium carrot)
1/4 Cup Chopped Celery
2-1/2 Cup Water
2 tsp chicken bouillon granules
3 TBS Butter
3/4 tsp salt
1/8 tsp pepper
2 Cups milk (I prefer 2% or whole it makes it creamier)
1 Cup shredded cheddar cheese
1. In large saucepan combine water, bouillon, cauliflower, carrots, celery, Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or just until tender if you cook for too long the cauliflower will get mushy. DO NOT DRAIN.
2. In another large saucepan, melt butter then stir in flour salt and pepper until a smooth paste. Gradually add milk. Bring to a boil over medium heat, cook and stir until milk has thickened.
3. Turn heat down and stir in the cheese until melted. Once cheese is melted in the milk add the milk mixture to the pan of cauliflower.
4. Simmer for a short time. ENJOY!!!

submitted by Christina Lynch