Cauliflower And Carrots Soup

• 1 medium potato, diced
• 4 medium carrots, diced
• 1 cup onion, chopped
• 1 small cauliflower, cut in chunks
• 2 cups water
• 2 cups water
• 4 teaspoons chicken bouillon granules
• 1 teaspoon beef bouillon granules
• 1 teaspoon prepared mustard
• 1/2 teaspoon nutmeg, ground
• 1 teaspoon salt (now I would omit it and reduced it)
• 1/4 teaspoon pepper
• 1 cup medium sharp cheddar, grated
• 3 tablespoons sherry wine (obtional)

1. Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
2. Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
3. Add sherry wine. Reheat the soup.

potato, carrots, onion, cauliflower, water, water, chicken bouillon granules, beef bouillon granules, mustard, nutmeg, salt, pepper, cheddar, sherry wine

Taken from www.food.com/recipe/cauliflower-and-carrots-soup-299335 (may not work)