Was good.....but was GREAT with a few additions / changes:
II thought this was pretty good but made a couple of tweaks that really made a HUGE difference.
I omitted the garlic and the dried mustard in favor of two health pinches of dried thyme, two pinches of caraway seeds and two pinches of fennel seed. Added a bay leaf....all pantry staples.
I also added double the potato (thinly sliced so some of it breaks up and thickens soup) and double the carrot.....and threw in some frozen corn (why not). Didn't have to remove some and mash in the end....the potato does the work for you. Plus I like most of it to stay chunky.
I peeled the stems of my broccoli.....had used most of the tops earlier in the week, so had mostly stems, so if you peel them with a vegetable peeler to get the tough stringy part of they work great, then diced them.
Added a 1/4 cup of dry vermouth (which I use any time white wine is called for...keeps forever) ...the alcohol cooks out but the flavor stays and brightens everything .
Used 1/2 cup of heavy cream instead of sour cream......and used Pepper Jack instead of cheddar (finely diced it, tossed with flour as I did not add flour earlier).
Was simply fabulous. The thyme, caraway, fennel and bay leaf made all the difference. The other changes were more along the lines of "use what ya got"....but now absolutly one of my favorite soups now and I am a soup fanatic. Try it. I am going to try it again with cauliflower the next time.