1 medium head cauliflower, broken into florets
2/3 c. chopped onion
1/4 c. butter
1/4 c. all-purpose flour
2 c. chicken broth
2 c. half and half cream
1 tsp. Worcestershire sauce
3/4 tsp. salt
pepper to taste
basil to taste
1 c. shredded cheddar cheese
In a saucepan, cook cauliflower in enough water to cover until tender. Drain and reserve 1 c. liquid; set aside.
In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until bubbly. Add chicken broth; bring to a boil over medium heat. Reduce heat and stir in 1 c. reserved cooking liquid, cream, and Worcestershire sauce. Stir in cauliflower and seasonings.
Remove from heat. Add cheese and stir until melted. Makes 6-8 servings.
From Taste of Home Big Book of Soup