Cauliflower & Mushroom Soup

2 c cauliflower (about half of a medium head)
3 t butter
2 T minced onion
2 c sliced mushrooms
2 T flour
1/2 t salt
1/4 t white pepper
2 beef bouillon cubes or 2 t beef soup base
3 1/2 c milk
2 T chopped parsley (optional)


Wash and drain cauliflowerets. Slice the larger ones. Cook in boiling salted water 8 minutes or until barely tender. Drain and mashl slighlty. Melt butter in a large saucepan. Add onion and mushrooms. Cook until onion is tender but not browned. Stir in flour, cook 1 minute. Add salt, white pepper, bouillon cubes and milk. Cook and stir until hot and slightly thickened. Add cauliflowerets. Cook until heated through. Serve at once. Serves 4