Cream Of Cauliflower Soup

• 1 large head cauliflower, cut fine
• 1 gal. water
• 1 lb. butter
• 1 small bunch celery
• 2 medium onions, diced
• 2 c. flour
• 2 Tbsp. m.s.g.
• 1 tsp. granulated garlic
• 2 Tbsp. salt
• 1/2 c. cooking sherry or Chablis
• 1/2 c. Cheddar cheese, grated
• 1 to 2 pt. half and half cream

1. In one pot, add cauliflower to water.
2. Cook until tender.
3. In second large pot (must be large enough to hold contents of both pots), saute diced onions and celery in butter.
4. Onions are done when they become transparent.
5. Slowly add flour to butter, onions and celery.
6. Stir well to remove any lumps.
7. When cauliflower is boiling, pour entire contents of that pot into butter-flour mixture.
8. Be sure to stir rapidly; a wire whip works best and get close to the edge of pot.
9. Add seasonings and cheese.
10. Add half and half slowly, stirring until desired consistency is reached.

head cauliflower, water, butter, celery, onions, flour, garlic, salt, cooking sherry, cheddar cheese, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829038 (may not work)