Cauliflower Soup

1 med. cauliflower, broken into florets
1 medium carrot, shredded

1/4 cup chopped celery

2 1/2 cups chicken broth

3 T. butter

3 T. flour

3/4 t. salt

1/8 t. pepper

2 cups 2% milk

1 cup shredded cheddar cheese

Combine the veggies and broth and bring to a boil.  Reduce heat, cover, ans simmer for 12 - 15 minutes or until vegetables are tender. Do not drain.

In a large saucepan, melt butter.  Stir in the flour, salt, and pepper until smooth.  Gradually add milk.  Bring to a boil over medium heat.  Cook and stir for two minutes or until thickened.

Reduce heat.  Stir in the cheese until melted.  Add the cauliflower mixture.

1 cup: 159 calories, 11 g. fat, 35 mg. cholesterol, 10 g. carbs, 7 g. protein