Cauliflower And Carrots Soup - cooking recipe

Ingredients

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

Preparation

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