Wisconsin Cauliflower-Cheese Soup

While I was pregnant with Eva, we went to eat at a restaurant called Zupas.  They serve salads and soups and I would reccomend eating there.  Very good and large servings too.  I ordered the above mentioned soup and LOVED it!  It must be good because Wyatt ate like half of my bowl.  Since the weather has turned a little cooler I've been in the mood for soup and I decided to find the recipe for the soup and add it to my meal plan for the month.  I haven't ever made it myself but if it's anything like the soup at Zupas, it should be good!  

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Wisonsin Cauliflower-Cheese Soup

2 tablespoon(s)	(1/4 stick) butter or margarine
1 medium	onion, chopped
1/4 cup(s)	all-purpose flour
1/2 teaspoon(s)	salt
2 cup(s)	milk
1 can(s)	(13 3/4 to 14 1/2 ounces) chicken broth
1 head(s)	(2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon(s)	Dijon mustard
1 Cup 1 Cup	(4 ounces) shredded sharp Cheddar cheese (4 ounces) shredded Pepper-Jack Cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.