Ingredients

1/2 cup cream of buckwheat

4 cups chicken broth

2 cups diced cauliflower

1/2 cup diced onion

1 cup milk or cream

1/2 cup grated cheddar cheese

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. nutmeg

2 tbsp. butter

2 tbsp. snipped parsley

Directions

In a large pan, combine cream of buckwheat with broth. Add cauliflower and onion. Bring to a boil, stirring frequently; than simmer about 15 minutes. Stir in remaining ingredients except parsley. Heat but do not boil. Pour into bowls and garnish with parsley. Enjoy!