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Carrot Cauliflower Soup

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Lovely orange color. Very thick. Freezes well.
 
Medium potato, diced                       1
Medium carrots, diced                      4
Chopped onion                                   1 cup
Small head cauliflower, cut up         1
Water                                                   2 cups
 
Water                                                   2 cups
Chicken bouillon powder                  4 teaspoons
Beef bouillon powder                        1 teaspoon
Prepard mustard                                1 teaspoon
Ground nutmeg                                  1/2 teaspoon
Salt                                                       1 teaspoon
Pepper                                                 1/4 teaspoon
Grated medium cheddar cheese     1 cup
Sherry (or alcohol free sherry)        3 tablespoons
 
Combine first 5 ingredients in saucepan. Cook until vegetables are done. Do not drain. remove from heat.
Stir in next 8 ingredients. Pour into large bowl. In 3 or 4 batches, puree in food processor or blender. Return to saucepan.  Add sherry. Heat until very hot. Makes generous 7 cups (1.75 L) soup.