2 1/2 c  Cold Water
1 cn (10 1/2 Oz.) Reduced
Sodium Chicken Broth
6 c  Caluiflower Flowerets
1/3 c  Instant Nonfat Dry Milk
1 tb Flour
1/8 ts Ground Nutmeg
1/4 ts White Pepper
Minced Fresh Parsley
Lemon Wedges

Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower;
Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove
Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add
Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped,
But Not Pureed.
Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth,
Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A
Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)