Cauliflower Soup

I have a little secret shopping job that I do once a month at a local soup and sandwich shop. Sorry to be so vague, but I've been sworn to secrecy ;). Anyway, the last time I was there I got cauliflower soup, it was delicious! And then a couple days ago cauliflower was on sale for cheap at Macey's. So I found a knock off recipe and made it tonight, it was really yummy! And woohoo...I even took my very own picture of the soup. Knock yourselves out!

Wisconsin Cauliflower Soup

2 Tbs margarine or butter

1 medium onion, chopped

1/4 C all-purpose flour

1/2 t salt

2 C milk

1 can (14oz) chicken broth

1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces

1 teaspoon Dijon mustard

1 C shredded cheddar cheese (the sharper the better)

1 C pepper jack cheese

In 4 quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 C water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender ( with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 C cheese until melted and smooth. Garnish soup with remaining cheese to serve.