Cauliflower Soup

This is pretty simple and it comes out tasting so good, I got it from a friend of mine, thanks, yum!  My kids love it.

1 stick  Butter ½ onion, finely diced 2 Carrots, finely diced 1 stalk  Celery, finely diced 1 whole cauliflower heads chopped 2 tbs  dried parsley 2 quarts  chicken broth  (I use Better than Bouillon) 6 tbs  cornstarch 2 cups  whole milk 1 cup  half and half or another cup of milk 2 tsp  salt or to taste

1 In a large soup pot melt butter. 2 Add the onion and cook until it starts to turn brown. 3 Add the carrots and celery and cook for a couple minutes. 4 Add cauliflower and parsley and stir to combine. Cover and cook on very low heat for 15 minutes. 5 Pour in chicken broth, 2 cups milk, half and half, then bring to a boil, then reduce to a simmer. 6 In a bowl combine half and half or 1 cup of milk, whatever you are using, with cornstarch. 7 Add cornstarch mixture to soup. Allow to simmer for 15 minutes. 8 Check seasonings and add salt if needed. Also I mash up the cauliflower a little so not big pieces. Serve with Udi's Gluten Free Classic French Dinner Rolls.