2 head cauliflower or 2 bags frozen cauliflower
2/3 c. diced onions
2 tbsp. flour
2 c. chicken broth
2 c. light cream
2 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
3 cans cheddar cheese soup

Boil cauliflower until soft, in salted water. Drain and keep 2 cups of liquid.

Dice cauliflower. Stir onions into melted butter, blend in flour. Add chicken broth, cook, stirring, until it boils. Stir in reserved 2 cups liquid, light cream, Worcestershire sauce, salt, and pepper, then add diced cauliflower. Heat to a boil, add cheese soup.