Cauliflower Soup

1 large head cauliflower
2 Tbl. onion, minced
2 Tbl. butter, melted
2 Tbl. flour
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups chicken broth
3 cups milk
2 cups cheddar cheese, grated

Break cauliflower into small pieces. Cook covered in salt water until tender. Drain. Sauté onion in butter until tender. Blend in flour, salt and pepper. Gradually stir in broth and milk. Cook over medium heat stirring constantly until mixture reaches boiling point. Add cheese and stir until melted. Add cauliflower. Heat to serve. Makes about 2 quarts.

Changes - Use broccoli instead of cauliflower. When serving, add sour cream to each dish and sprinkle with more cheese and/or bacon bits. You might want to sprinkle with chopped chives for taste and appearance. This makes a really pretty soup that is so tasty.