Creamy Cauliflower Soup
Makes 6 to 8 servings

1 med. cauliflower, broken into buds
¼ c. onion, chopped
4 T. butter
4 T. flour
3 c. chicken broth
2 c. milk
1 tsp. Worcestershire sauce
4 oz. Cheddar or Kasseri cheese, shredded

Cook cauliflower covered in small amount of boiling salted water for 10 to 15 minutes or until tender. Drain and coarsely
chop. In large saucepan melt butter. Saute onion in butter till tender, but not brown. Blend in flour. Add chicken broth,
milk, and Worcestershire sauce. Cook, stirring constantly until mixture thickens. Add the cauliflower. Bring to a boil and
stir in the cheese.