• 1 med, head cauliflower, cut in tiny flowerets
• 1/4 c. butter
• 2/3 c. chopped onion (1 small)
• 2 Tb. flour
• 2 c. chicken broth
• 2 c . light cream or rich milk
• 1/2 tsp. worcestershire sauce
• 3/4 tsp. salt
• 1 c. grated cheddar cheese
• chopped chives or parsley

1. Cook cauliflower in boiling salted water; drain, reserving liquid.
2. Melt butter. Add onion and cook 'til soft. Blend in flour; add broth and cook, stirring constantly, 'til mixture come to a boil. Stir in 1 c. liquid drained from cauliflower (adding water if necessary to make 1 c.), milk, worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled wtih chopped chives or parsley.
4. Makes about 2 qts.

Yup!! Definitely in a soup mode today!! LOL Enjoy!! (o:Kay:o) Note: To point up the flavor of cream soups, add a tiny bit of fresh veg, finely chopped, just before serving. In summer months, it's helpful to remember that most cream soups are good cold -- but they have to be really cold!! They look very appetizing and refreshing if served in clear glass bowls!!! Just thought I'd share the little tidbit!!