Cook and stir cauliflower in butter in a 3 qt. saucepan, over low heat until crisp tender, about 6 minutes.
Stir in water, cheese, half and half, bouillon, nutmeg and allspice. Heat to boiling over medium heat, stirring constantly. Stir in wine, heat about 2 minutes. Sprinkle pepper and paprika over soup.
Source: Betty Crocker Cool Cooking Cards
Note: this soup is so good, especially with bread and salad. I am not a big fan of Velveta, so if you want to try it with shredded cojack, you would probably be fine.
By Sandra from Salem OR
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