Cream of Cauliflower Soup

Ingredients:

14 oz. chicken broth (2 cans)
1 c. shredded carrots
1/2 c. chopped celery
1 onion, chopped
2-4 c. cauliflower, chopped
salt & pepper to taste
4 oz. softened cream cheese
2 c. milk
2 T. melted butter
2 T. flour

Directions:

Cook broth, veggies, salt & pepper until tender. Stir in cream cheese & milk. Stir until smooth. Blend butter & flout, then add to soup. Cook until soup thickens.

May substitute broccoli or potatoes also.

(submitted by Maggie Richards, from Erika Wright)