Cheesy Broccoli Soup

A DELICIOUS recipe from the kitchen of LaNae Callahan* 

2 medium heads of cauliflower cut up small (or broccoli)

1/2 cup butter

1 to 1 1/3 cup chopped onion chopped fine

4 tablespoons flour

4 cups chicken broth

1 quart half & half

1 teaspoon Worchestershire sauce (I usually put in a couple of tablespoons because I think

it really gives it great flavor)

1 teaspoon salt

1 lb. Velveeta cheese (grated or cut up)

Cook cauliflower or broccoli in boiling salted water. Do not overcook. Drain, reserve the liquid. Melt butter in sauce pan. Add onion and cook till soft. Blend in flour and cook for about 1 minute or so to get rid of the raw flour taste. Add chicken broth slowly and then bring to a boil stirring constantly. Add liquid from cauliflower (2 cups) If it doesn't measure out to be two cups then add extra water. Add half & half, worchestershire sauce and salt. Bring to a boil. Add cheese a little at a time so it melts smoothly. Blend in cauliflower or broccoli carefully so not to make it mushy.

(*My cousin Warren Whitford's MIL - served at one of their baby's blessing celebrations)