| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
servings
|
Ingredients
- 2 T butter or margarine
- 1 medium onion finely chopped
- 2 1/2 c milk
- 1/3 c flour
- 3 1/2 c water
- 1 T Chicken Bullion Granules
- 2 lb cauliflower chopped into 1 inch pieces
- 1 t dijon mustard
- 1 1/4 c sharp cheddar cheese shredded
- 1/2 c taco blend cheese shredded
- 1/2 c pepper jack cheese shredded
Ingredients
|
|
Instructions
- Melt butter in a sauce pan over medium heat.
- Add onion and saute’ until onion begins to look translucent, about 10 minutes.
- Add water and chicken granultes and bring to a boil. Turn to medium heat and simmer for 15 minutes, or until cauliflower is tender.
- While cauliflower is simmering, place milk, flour and salt into a blender and blend until smooth.
- Pour the milk mixture into the pan with the cauliflower for the last 5 minutes or so.
- When cauliflower is tender and soup has begun to thicken, pour the soup into a pitcher.
- Pour half of the soup into a blender. Blend on high for a minute until smooth. Return to pan. Repeat with the second half of soup.
- Add dijon mustard and shredded cheese and stir until melted and smooth. Add salt to taste.
- Serve with additional shredded cheese for garnish, if desired.
Share this Recipe