Cauliflower and Shrimp Creamy Soup. - #11

INGREDIENTS:

3 CUPS CAULIFLOWER CUT INTO BITE SIZE
1 LB SHRIMP RAW, DEVEINED
1-1/2 CUP OR 2 MED SIZE POTATOES, DICED
1/2 CUP CELERY, DICED
1/2 GREEN PEPPER, DICED
1/2 CUP PARSLEY, CHOPPED
1/2 ONION, MED SIZE SLICED
3 GARLIC CLOVES, CHOPPED
1 BAY LEAF
4 TABLESPOONS, UNSALTED BUTTER OR 1 STICK
1- 1/2 CUP HEAVY CREAM
3-3/4 CUPS OR 32 OZ CHICKEN BROTH
3 TABLESPOONS FLOUR, DISSOLVE IN 1/2 CUP WATER
2 TABLESPOON COOKING OIL (FOR SAUTEING)

2 CUPS BOILING WATER
1 TEASPOON SEA SALT

SEASONINGS:
1 TABLESPOON CHICKEN POWDER OR 2 CUBES
1/2 TEASPOON BLACK PEPPER
1/2 TEASPOON ONION POWDER
1/2 TEASPOON GARLIC POWDER
1/2 TEASPOON DILLWEED
1/2 TEASPOON SEA SALT
1/2 TEASPOON JOHNNY'S SEASONING
1/2 TEASPOON GARLIC SALT

NOTE: ALSO SHRIMP CAN BE SUBSTITUTE WITH CLAMS OR CRAB MEAT.