Many years ago (about 15), Time Life came out with a series of American Country books. At that time, we were into many things country. The series of books was well done with great photographs but the most interesting to us was the country cooking book. I still use some of these recipes today and since I was already into the soup mode, here is another one. Fortunately, this one is a little less stinky!!!

Cheddar Cheese Soup with Cauliflower

3 tblsp butter
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, minced
3 cups finely chopped cauliflower florets (about 1 small head)
3/4 cup diced green bell pepper (about 1/2 large) I often use red pepper or omit this altogether
1 medium carrot, finely chopped (about 1/2 cup)
3 tblsp flour
3 cups canned chicken broth
2 tsp Dijon mustard
2 cups grated sharp white Cheddar cheese (about 1/2 pound)
1/4 chopped parsley

1. In a 2-3 quart saucepan, melt the butter over medium heat. Add the onion and garlic, and saute until softened but not browned, about 10 minutes.
2. Add the cauliflower, green pepper, and carrot. Increase the heat to medium-high and saute, stirring frequently, until the vegetables are crisp-tender, about 5 minutes. Increase the heat to high, add the flour, and cook, stirring, for 1 minute.
3. Gradually pour in the chicken broth and whisk until slightly thickened. Blend in the mustard. Reduce the heat to low and simmer the soup, partially covered, for 15 minutes, stirring occasionally.
4. A handful at a time, add the grated cheese and stir until it is completely melted. Increase the heat to medium high and bring almost to a boil. Sprinkle the soup with the parsley and serve hot.
Serves 4-6
For and interesting color contrast, garnish this all-white soup with some grated sharp yellow Cheddar cheese.
Enjoy!