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.