Ingredients:
2 Tbsp. butter
1 medium onion
1/4 cup flour
1/2 tsp. salt
2 cups milk
2 cups chicken broth (13 oz. can)
1 1/2 cups water
1 head cauliflower chopped
1 tsp. Dijon mustard
8 oz. sharp cheddar cheese
Directions:
Melt butter, add onion and saute add flour to make paste. Slowly while stirring add milk, chicken broth and water. Turn to low heat and simmer stirring often until mixture begins to thicken (it will still be quite runny). Add cauliflower and heat to boiling, reduce heat and simmer for approximately 10 minutes or until cauliflower is tender. Add Dijon mustard. Place soup into a blender (watch out for steam) and blend until smooth. Return to pot and over no heat or low heat add cheese, stir until melted. Great with sandwiches or homemade croutons.
