Cauliflower Soup

Ingredients:
2 Tbsp Butter
I onion, chopped
1/4 Cup flour
1/2 tsp salt
2 cans of creamy evaporated milk
1 1/2 cups of water
1 can of chicken broth
1 1/2 pounds (1 head) of cauliflower, chopped
1 tsp dijon mustard
2 cups of cheddar cheese

Directions:
Melt butter in large pot. Add onion and cook for two minutes. Whisk in flour and salt until combined. Gradually stir in combined milk, chicken broth and water. Add cauliflower. Bring to the boil then simmer for 20 minutes or until cauliflower is tender. Allow to cool. Blend soup under smooth then return to stove. Heat (do not boil). Stir in cheese until melted. Add mustard. Add salt and pepper to taste. 

Bec's Tips: 
I like to add a tsp of garlic salt for extra flavor! My family also enjoys it when I make mini roasted curry potatoes to add instead of croutons! (Recipe coming soon).