Creamy Cheesy Cauliflower Soup

Creamy Cheesy Cauliflower Soup

2-pound head of cauliflower

4 large green onions, chopped (or ¼ tsp onion powder)

6 chicken bouillon cubes

6 cups water

1 teaspoon Worcestershire sauce

1 cup whipping cream

1 cup evaporated milk

3 tablespoons cornstarch

1 teaspoon parsley, dried

1 1/4 cup shredded cheddar cheese

Chop cauliflower into bite-size pieces. In large pot add cauliflower, water, bouillon and onions and bring to a boil. Turn heat down to medium and cook, covered, for 15-20 minutes or until cauliflower is tender. Stir in Worcestershire sauce, cream and evaporated milk. Bring to a boil and thicken with cornstarch (mix cornstarch with 3 tablespoons water first to make a paste). Add parsley. Boil about 1 minute. If desired, use a hand mixer on high to blend the soup. Lower heat and add shredded cheese. Stir until melted.

This soup tastes a lot like the cauliflower soup from Cafe Zupas (I think it's only in Utah) and it is super delicious!