Cauliflower Cheddar Soup

2 T. butter
1/4 c. flour
2 c. milk
2 1/2 lbs. cauliflower, cut up
1 t. dijon mustard
1 medium onion, chopped
1/2 t. salt
1-14 oz. can chicken broth
1 1/2 c. water 2 c. shredded cheddar cheese

In 4-quart saucepan, melt butter. Add onion and cook 10 minutes. Stir in flour and salt and cook 2 minutes, stirring frequently. Stir in milk, broth and 1 1/2 c. water. Add cauliflower and heat to boiling over high heat. Reduce to low; cover and simmer 10 minutes. In blender, blend mixture at low speed in small batches until smooth. Return to saucepan and re-heat. When completed, remove from heat and stir in mustard and 1 1/2 c. cheese until smooth. Garnish with remaining cheese before serving.

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