Cauliflower and Carrots Soup

• medium potato, diced↗1
• medium carrots, diced↗4
• cup onion, chopped↗1
• small cauliflower, cut in chunks↗1
• cups water↗2
• cups water↗2
• teaspoons chicken bouillon granules↗4
• teaspoon beef bouillon granules↗1
• teaspoon prepared mustard1
• teaspoon nutmeg, ground↗1⁄2
• teaspoon salt (now I would omit it and reduced it)↗1
• teaspoon pepper↗1⁄4
• cup medium sharp cheddar, grated↗1
• tablespoons sherry wine (obtional)↗3

Step-by-step instructions

1. 1

   Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.

2. 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. 3

   Add sherry wine. Reheat the soup.