Cheesy Cauliflower Soup
|Cauliflower head||1 Small, broken into flowerets and coarsely chopped to make 12 ounces|
|Sliced green onion with tops||2 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Shredded sharp american cheese||2 Ounce (1/2 Cup)|
|Snipped chives||2 Tablespoon|
In a 1 1/2-quart casserole combine cauliflower, green onion, and water.
Micro-cook, covered, till tender, about 5 minutes, stirring once; do not drain.
Stir in chicken broth, 3/4 cup of the milk, and Worcestershire sauce.
Stir remaining 1/4 cup milk into flour; stir into cauliflower mixture.
Micro-cook, uncovered, till soup is slightly thickened and bubbly, 5 to 6 minutes, stirring after each minute.
Stir in shredded cheese till melted.
Before serving, sprinkle each serving with snipped chives.