4 Carrots, peeled & chopped
1 small Onion, chopped
¼ cup Butter
½ cup Flour
3 cups Chicken Broth (I use 3 cups water with 4 packets OXO)
2 cups Milk
1 tbsp Worcestershire
4 tbsp Cheese Whiz
Just barely cover cauliflower and carrots with water and cook till soft. Don’t strain the water out – you’ll need it later. Saute onion in butter. Stir flour into onion, then add everything else except cauliflower/carrots. Bring to a boil, stirring till soup thickens slightly. Add cauliflower and carrots and their water and serve. Optional: add some pasta during last bit of cooking.
Submitted by: Karina
Labels: Soups + Salads
