Microwave Convection Cooking

Cauliflower makes a tasty base for a cheesy soup like this one. Perfect with sandwiches or salad. The processed cheese helps keep it smooth and creamy while the natural veined cheese adds flavor. Leftovers will be good, too. 


2 cups sliced or chopped fresh cauliflower 
1 cup sliced fresh mushrooms 
1/4 cup sliced green onions 
1 tablespoon butter 
1 tablespoon instant chicken bouillon 
2 cups of water 
2 cups (1 pt.) half & half cream 
1/4 cup all-purpose flour 
3 oz. processed American cheese, cubed 
1/4 cup crumbled Gorgonzola cheese 
Freshly ground pepper 

1. Combine cauliflower, mushrooms, onions, butter, bouillon, and water in a 2-quart microwave-safe casserole. Cover tightly. 

2. MICROWAVE (100%) 10 to 12 minutes or until cauliflower is tender, stirring once. Combine half & half with flour until smooth. Stir into hot vegetable mixture. 

3. MICROWAVE (100%), uncovered, 7 to 9 minutes or until mixture boils, stirring twice. Stir in cheeses and pepper; cover. Let stand 5 minutes or until cheese is softened. Stir until cheese is blended. 
About 5 Servings 

TIPS · Mushrooms can be omitted, although they add a nice depth to the flavor. 

>For a lower-fat soup, use milk instead of half & half. 

>Crumbled blue cheese can be used for Gorgonzola. 

>Two cups chicken broth can be substituted for instant bouillon and water. 

Nutrition Info/Serving: 271 calories, 10 g protein, 13 g carbohydrate, 20 g fat, 57 g cholesterol, 547 g sodium, 1.5 g dietary fiber.