Cauliflower Soup

Ingredients

• 3  carrots chopped
• 2 cups cauliflower flowerets 
• 4 rib celery diced
• 4 ounces pasteurized cheese product cubed prepared
• 10.8 ounce cream of chicken soup undiluted canned
• 1 cup milk 
• 4 servings paprika 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• sauce pan
• steamer basket

Directions

1. Arrange cauliflower, celery, and carrot in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender; drain.
2. Cook soup and milk in large saucepan over medium heat, stirring occasionally, 5 minutes. Stir in cheese until melted.
3. Add steamed vegetables, salt, and pepper; cook until thoroughly heated.
4. Sprinkle with paprika.