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CAULIFLOWER AND CHEESE SOUP

1 Medium cauliflower head, separated flowerets
1 Medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 Cups chicken stock
2 Cups light cream
1/2 Teaspoon Worcestershire sauce
1 Cup grated Cheddar cheese
Salt, to taste
Freshly-ground black pepper, to taste
Chopped chives, for garnish

Put cauliflower, onion, carrot, celery, and chicken stock in crock pot. Cover and cook on LOW for 6 to 8 hours. Puree in blender. Return to crock pot. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to HIGH and heat through; garnish servings with chopped chives. This recipe yields 4 to 6 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999