Wisconsin Cauliflower Soup (similiar to Zupas)

2 TBLSP. margarine or butter
1 medium onion, chopped
1/4 c. all-purpose flour
1/2 tsp. salt
2 c. milk
1 can (13 3/4-14.5 oz.) chicken broth
1 head (2.5 lbs.) cauliflower, cut into 1" pieces
1 tsp. Dijon mustard
1 c. shredded cheddar cheese
1 c. pepper jack cheese

• In a 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 min., stirring occasionally. Stir in flour and salt, cook 2 min., stirring frequently. Gradually stire in milk, chicken broth, and 1.5 c. water, add cauliflower and heat to boiling over high heat.
• Reduce heat to low; cover and simmer until cauliflower is tender, about 10 min.
• In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan, heat over medium heat until hot, stirring occasionally.
• Remove saucepan from heat; stir in mustard and 1.5 c. cheese until melted and smooth. Garnish soup with remaining cheese (and/or real bacon pieces) just before serving.

from the kitchen of Allison Olson