Ingredients

• 1 head cauliflower
• 4 tbsp margarine
• 1 medium onion, chopped fine
• 2 tbsp flour
• 2 cups chicken broth
• 2 cups milk, scalded
• 1/2 Worcestershire sauce
• 1 1/2 salt
• 1 1/2 cups cheddar cheese, grated

Directions
Boil cauliflower florets in 4 cups water.  Cook for 10 minutes.  Drain, reserving one cup of liquid.  Melt margarine in fry pan and cook onion until tender.  Blend in flour.  Add broth and stir till texture is smooth.  Stir in cauliflower liquid, milk, Worcestershire, and salt.  Add cauliflower.  Bring to a boil, stirring constantly.  Remove from heat.  Puree in blender.  Pour into saucepan and add cheese.  Sprinkle with parsley and blend in.

Source: Inn On the 10th Soup Cookbook