Monday, July 22, 2013

Wisconsin Cauliflower Soup

2 Tbsp. margarine or butter
1 medium onion, chopped
1/4 c. all purpose flour
1/2 tsp. salt
2 c. milk
1 can (13.75) chicken broth
1 1/2 c. water
1 head (2.5 lbs) cauliflower, cut into 1 inch pieces
1 tsp. Dijon mustard
6 oz. cheddar cheese, shredded
4 oz. pepper jack cheese, shredded

In a 4 quart sauce pan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth and water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender (about 10 minutes). In a blender (with center part of lid removed for heat to escape) in small batches, blend cauliflower mixture at low speed until smooth. Return cauliflower mixture to sauce pan. Heat over medium heat until hot, stirring occasionally. Remove sauce pan from heat; stir in mustard and almost all of the cheese until melted and smooth. Garnish soup with the remaining cheese and serve.

Notes: We had this a year and a half ago (that's how far behind I am on posting recipes) and I honestly don't remember it very well. Brittany says it was okay, but that she prefers our Creamy Vegetable Soup recipe to this one.

Source: Prairie 4th Ward Recipes & Remembrances Cook Book, 2nd Edition

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