1 lb. grated sharp Cheddar
2 c. water
1/4 tsp. white pepper
Dash of garlic powder
3/4 c. cooked cauliflower
1/2 c. shredded carrots
3/4 c. diced Canadian bacon
2 tbsp. cornstarch
1 tsp. salt
1 tbsp. Worcestershire sauce
8 tbsp. butter
1 c. fresh sliced mushrooms
1 c. shredded onion
2 c. half & half

Boil water. Add cheese and cornstarch, stirring just until melted. Add salt, pepper, Worcestershire sauce and garlic. Saute each vegetable in 2 tablespoons butter. Add sauteed vegetables and Canadian bacon to soup. Heat thoroughly, but do not let boil. Add half & half just before serving. Serves 6.