Cauliflower or Broccoli Soup

Serves: 6-8

8 cups water
1 large head cauliflower or broccoli cut up in small pieces (fresh or frozen)
4 cups milk (can use a good tasting reconsituted powdered milk)
2 cups grated cheddar cheese
1 tablespoon chicken bouillon
1 teaspoon seasoned salt
2 tablespoons chopped parsley
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup butter melted
1 cup flour

(Creamy milk based soups can scorch easily so use low heat and stir frequently once the milk has been added)
Bring to boil for 10 minutes or until fork tender; water, cauliflower, parsley, celery, onions and seasonings. In saucepan melt butter and stir in the flour until thickened to make a roux. Slowly stir the roux into soup until it starts to bubble and thicken. Add milk. Heat to almost boiling, stirring constantly. (do not boil after milk has been added) Add cheese. Stir often on LOW heat until cheese is melted and blended.

**that is too much flour for the roux. it went clumpy in the soup.