1 lb. med. sharp Cheddar cheese, shredded
2 tbsp. cornstarch
2 c. water
1 tsp. salt
1/4 - 1/2 tsp. black pepper
Dash of garlic powder
1 tsp. Worcestershire sauce
3/4 c. cooked cauliflower, diced fine
1 c. mushrooms, sliced fine
1/2 c. carrots, chopped fine
1 c. onions, chopped fine
3/4 c. diced Canadian bacon or 3/4 c. smoked ham, diced
2 c. half and half cream
8 tbsp. butter

Mix cornstarch with shredded cheese. Heat water in heavy 6 quart pan. Gradually add cheese mixture to boiling water, stirring constantly. Continue to cook over medium heat, stirring until cheese is melted and mixture is smooth. Add salt, pepper, garlic powder, Worcestershire sauce. Meanwhile saute each vegetable separately in 2 tablespoons butter. Add to soup, along with Canadian bacon. Heat stirring constantly. Add cream and stir until well heated.