Clydeene's Creamy Cauliflower Soup
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1 medium head of cauliflower – broken into buds
¼ cup chopped onion
4 Tbsp butter
¼ cup flour
3 cups chicken broth (bouillon is o.k.)
2 cups milk
1 tsp Worcestershire sauce
4 ounces sharp American cheese, shredded (one cup)
Snipped chives
Cook cauliflower, covered in boiling saltwater until tender; 10-15 minutes. Drain and coarsely chop.
In large saucepan cook onion in butter until tender but not brown. Blend in flour. Add chicken broth, milk and Worcestershire sauce. Cook and stir until mixture thickens slightly. Add cauliflower.
Bring to a boil and stir in cheese.
Sprinkle each serving with snipped chives.
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