4 medium carrots diced
1 cup chopped onion
1 small head of cauliflower, cut up
2 cups water
4 tsp chicken bouillon powder
1 tsp. beef bouillon powder
1 tsp. prepared mustard
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp. pepper
1 cup medium cheddar cheese
3 tbsp. sherry (or alcohol free sherry)
Combine first 5 ingredients in a saucepan, Cook until veggies are done. DO NOT DRAIN. Stir in next 8 ingredients. Pour into LARGE bowl. In 3 or 4 batches puree in food processer or blender. Return to saucepan. Add sherry. Heat until very hot. Makes generous 7 cups of soup.
From Cooking Cache
1 comment:
Ok let's be honest. I didn't have any onion so I put in some garlic. I didn't exactly measure the water or the boullion. I don't like mustard so I left that out and I replaced the sherry with vanilla extract (just a little). Then I served it with a dollop of fat free sour cream, parsley, pepper, and freshly grated parmesan cheese. It is really good!
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