Cauliflower Soup

Saute 1 onion in butter, add 1 carrot, 1 celery stalk. When tender add 2 cauliflower heads chopped fine, 2 Tbsp fresh parsley, cover on low for 15 minutes. Add 2 quarts chicken or vegetable broth and boil.

Mix white sauce with 3 Tbsp melted butter, 6 Tbsp flour (whisk and add to) 2 c. milk. Remove from heat and add 1 c. half and half or heavy cream. Add to simmering soup. Simmer 15 -20 minutes and add salt and pepper to taste.