1/2 c. chopped onion, med. size
2 tbsp. oil
1 c. chopped celery
1 med. carrot, shredded fine (1/2 c.)
1 sm. cauliflower heat, cut into small florets
2 tbsp. parsley
6 c. chicken broth
Bouquet garni (1 small bay leaf, 1 teaspoon tarragon, 1/2 tsp. peppercorns, all
tied in cheesecloth)
1/4 c. butter
3/4 c. flour
2 c. milk
1 c. half & half
2 tsp. salt
1 c. sour cream at room temperature

In large pot, cook onion in oil until tender. Add celery and carrots and cook about 2 minutes. Stir in cauliflower and 1 tablespoon parsley. Reduce heat to low. Cover and cook about 15 minutes. Add broth and bouquet garni. Bring to boil over medium heat.

Meanwhile, melt butter in 2 quart pan. Stir in flour to make paste; beating with a wire whisk, gradually add milk, cooking until thick and smooth. Remove from heat. Stir in half & half.

Stir sauce into simmering soup and season with salt, simmer just until cauliflower is tender. Before serving, remove bouquet garni. Mix about 1/3 cup soup into sour cream, then stir sour cream into soup. Sprinkle with parsley.

Some people are making such thoroughly preparations for rainy days that they aren't enjoying today's sunshine.