1 medium head cauliflower, chopped 4 T. margarine 1/4 c. chopped onion 1/4 c. flour 3 c. chicken broth 2 c. water 1 t. Worcestershire sauce 1 c. grated cheese

Cook cauliflower in salted water until soft. Sauté margarine and onion in large saucepan until yellow. Blend in flour. Add chicken broth, milk, Worcestershire sauce and cauliflower with cooking water. Cook until mixture thickens slightly and add grated cheese. Stir in to melt cheese and serve sprinkled with herbs.

Note: process most of the cauliflower with liquid in the blender for a smoother soup.