From: Nancy,.SanFran

Wisconsin Cauliflower-Cheddar Soup
Recipe By :Good Housekeeping Best Recipes 1998
Yield: 9 Cups
Serving Size : 6

2 tablespoons butter or margarine
1 medium onion -- chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 14 ounce can chicken broth
1 head cauliflower -- cut into 1-inch
pieces
1 teaspoon Dijon mustard
2 cups shredded Cheddar cheese

1. In 4-quart saucepan, melt butter or margarine over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

3. In blender {with center part of blender cover removed to allow steam to escape}, blend cauliflower mixture at low speed in small batches until very smooth.

4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups of cheese until melted and smooth. Garnish soup with remaining cheese to serve.