Cream of Cauliflower Soup (2)

1/3 Cup green onions, thinly sliced (tops only)
2 Tablespoons butter
2 Tablespoons all-purpose flour
1/2 Teaspoon salt
2 Cups chicken broth
2 1/4 Cups fresh cauliflower, chopped
2 Cups milk
1 1/2 Cups shredded cheddar cheese
2 Tablespoons dry sherry, optional
1 Tablespoon chives, minced

In a saucepan, saut� onions in butter until tender.
Stir in flour and salt until blended.
Gradually add broth, bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
Reduce heat and add cauliflower; simmer for 2 minutes.
Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.