Creamy Cauliflower Cheese Soup

This soup is wonderful on a chilly evening as a first course to a Fall or Winter dinner, or alone (with bread, of course) for lunch.  Serve piping hot, this soup really warms you from head to toe!  Use broccoli instead and you will think you were at Panera's!

•   4Tbsp unsalted butter
• 1 medium onion, diced
• 2 Tbsp. all purpose flour
• 4 cups chicken broth
• 1 lb. cauliflower florets
• 1 small carrot, julienned
• 3/4 tsp. salt
• 2 tsp. dry mustard
• 1/4 c. white wine
• 1/2 tsp. Worcestershire sauce (optional)
• 2 cups half and half or light cream
• 8 oz. sharp cheddar cheese, shredded (use the sharpest cheddar you can find)
• Chives for garnish

 In a deep saucepan, cook the onion in the butter until softened and beginning to brown.  Stir in the flour and cook for about 1 minute.  Add broth, cauliflower, carrot, salt, mustard and wine.  Simmer about 15-20 minutes until cauliflower is tender.

You can puree all or half of the soup in the blender, but I left the pieces of cauliflower and served it without blending the soup - your preference!  Return soup to the pot and stir in the half & half, Worcestershire and the cheese.  Bring to a gentle simmer and stir until cheese melts.  Serve piping hot with a grating of additonal cheese and fresh chives.

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