3 c  Water

      1 md Onion, chopped fine

      2 ts Basil

      1 ts Salt

    1/4 ts Pepper

  2 1/2 c  To 3 c cauliflower florets,

           -cut to uniform size
      2 tb Butter

      2 tb Flour

      1 c  Hot chicken stock

      2 c  Milk

    1/4 lb Cheddar cheese, cut into

           -small pieces
  If you want to cut down in the fats in the recipe, use margarine and skim
  milk for the butter and the milk.
  In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered
  for 5 minutes over medium heat.  Add cauliflower.  Cover and cook until
  cauliflower is soft, about 15 minutes.
  In a medium saucepan, melt butter.  Add flour and mix until none of the
  flour remains white.  Slowly add hot stock.  Stir with whisk until smooth.
  Pour into soup and mix well.  In saucepan, heat milk. Add cheese and stir
  over low heat until melted.  Add to soup.  Mix well and heat until soup
  begins to steam.
  Serves 6 to 8.
  Posted by Ellen Cleary. Courtesy of Fred Peters.