Cauliflower Soup with Beer and Cheese

An excellent version of cauliflower soup with lots of veggies, cheese and beer. You can cut the amount of butter used for frying if you wish. A good way to eat cauliflower cos it stays in chunks.

1/2 cup chopped spring onions

1 cup sliced celery

1 cup sliced carrots

250g mushrooms, sliced

170g butter

1/2 cup (60g) flour

1 teaspoon mustard powder

5 cups (1.25litres) chicken stock

1 small head cauliflower

1 stubbie (375ml) of beer

250g grated mature cheddar cheese (or to taste)

2 tablespoons grated Parmesan cheese

salt and pepper to taste

Preparation method

1.		Saute the spring onions, celery, carrots, and mushrooms in the butter. Mix the flour and dry mustard into sauteed vegetables. Add chicken broth, bring to a boil.
2.		Break up cauliflower into bite-size pieces, steam until just tender.
3.		Reduce heat of sauteed vegetables to a simmer, add cauliflower, beer, and cheeses.
4.		Simmer 15-20 minutes. Add salt and pepper to taste.