1/2 small head cauliflower,
separated into flowerets
and cut into 1/2 -inch
2 Tbsp. margarine
1 1/4 c. water
2/3 c. pasteurized process
1/2 c. half and half
1 tsp. instant chicken
dash of nutmeg
dash of allspice
1/2 small green pepper,
Cook and stir cauliflower in butter in 3-quart saucepan
over low heat until crisp-tender. Stir in water, cheese, half
and half, bouillon, nutmeg and allspice. Heat to boil over
medium heat, stirring constantly. Sprinkle green pepper and
paprika over soup.
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