Since January is National Soup Month, I have a Cream of Cauliflower Soup recipe to celebrate. Also, I included a recipe for Lipton’s Dry Onion Soup that is used as seasoning in so many recipes.

Cream of Cauliflower Soup

4 c. canned chicken broth

2 Tbls. butter

1 1/2 c. chopped onions

2 garlic cloves, peeled and minced

2 Tbls. flour

4 c. cauliflower florets

1 c. half and half or milk

1 bay leaf

1 tsp, dried thyme leaves, crumbled

salt

Cayenne pepper

6 oz. grated sharp cheddar

In a four-cup measuring cup, heat the chicken broth in a microwave oven on high four minutes, or until simmering. Meanwhile, in a large saucepan or casserole, melt the butter. Add the chopped onions and garlic to the pan and cook it, stirring occasionally. Add the flour and cook, stirring, two minutes. Add the cauliflower, heated stock, half and half, bay leaf, thyme, salt and cayenne and cover. Bring to a boil over high heat and simmer, covered, stirring occasionally, for 10 minutes, or until the florets are tender.

Remove and discard bay leaf. With an immersion blender, partially puree soup. Or, transfer two cups of the hot soup to a blender and puree. Return the puree to the pan and rewarm over moderately high heat, stirring, until hot. Remove the pan from the heat, and stir in the cheddar cheese, a little at a time, until melted. Taste for seasoning and add salt and cayenne, if desired.

Lipton’s Dry Onion Soup

3/4 c. dry minced onion

1/3 c. beef bouillon powder

4 tsp. onion powder

1/4 tsp. crushed celery seed

1/4 tsp. sugar

Combine all ingredients. Store in an airtight container. About five tablespoons of mix are equal to one (1.25 ounce) package.

Potato Casserole

3 c. mashed potatoes (no milk)

1 c. thick cream

1 tsp. salt

1/2 tsp. pepper

1 c. cubed cheddar cheese

1/2 c. buttered seasoned bread crumbs

Beat mashed potatoes with cream until very fluffy. Season. Put in buttered ovenproof baking dish. Push little pieces of cheese into potatoes. Cover mixture with bread crumbs. Bake at 350 degrees for 20 minutes.