Zupa's Wisconsin Cauliflower Soup

Photo from Zupas!

We had this with friends a long time ago, and loved it, but we never had cauliflower until a few weeks ago. We made this for the first time then, and loved it just as much as we remember loving it the first time! We used about half the amount of cheese called for, and it was still so yummy. 

• 2 tablespoons margarine or butter (1/4 stick)
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 can (13 3/4 to 14 1/2 ounces) chicken broth
• 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
• 1 teaspoon Dijon mustard
• 1 cup shredded cheddar cheese
• 1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.