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Cauliflower soup

Cauliflower soup

1 head cauliflower, cut in tiny pieces (reserve 1 cup water)

1/4 cup butter

2/3 cup chopped onion

2 tablespoons all-purpose flour

2 cups chicken broth

2 cups milk

1 cup reserved water

1/2 teaspoon worcestershire sauce

3/4 teaspoon salt

3 cups grated cheddar cheese

Cover cauliflower with water and cook until tender. Reserve 1 cup of liquid. On the stove top in a skillet, sauté onion in butter. Add all but the cheese to the cauliflower in the pot; bring to a boil. Stir in cheese.

Yield: 8 - 10 servings.

—Donna McDade