Cauliflower and Carrots Soup

This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.

• Ready In: 50 mins
• Yields: 7 cups

Ingredients

• 1  medium potato, diced
• 4  medium carrots, diced
• 1  cup onion, chopped
• 1  small cauliflower, cut in chunks
• 2  cups water
• 2  cups water
• 4  teaspoons chicken bouillon granules
• 1  teaspoon beef bouillon granules
• 1  teaspoon prepared mustard
• 1⁄2 teaspoon nutmeg, ground
• 1  teaspoon salt (now I would omit it and reduced it)
• 1⁄4 teaspoon pepper
• 1  cup medium sharp cheddar, grated
• 3  tablespoons sherry wine (obtional)

Directions

1. Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
2. Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
3. Add sherry wine. Reheat the soup.