Cream of Cauliflower Soup

This recipe came from the "Winning Recipes from The Taste of Home" cook book. It is one of my favorites, and so far everyone who has tried it...loves it! I also love the fact that Cohen will eat it!

2 medium onions, chopped
2 medium carrots, grated
2 stalks of celery, sliced
2 minced garlic cloves
1/4 cup plus 6 Tablespoons butter, divided
1 medium head of cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon of salt
pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 Tablespoons all purpose flour
1 cup milk
1/2 whipping cream (I have used whole milk instead)
1/4 cup sour cream

In a pot saute onion, carrot, celery, and garlic in 1/4 cup butter until tender. Add the cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer 20 minutes or until vegetables are tender.

Meanwhile, in a sauce pan, melt the remaining butter. Stir in the flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir 2 minutes or until thickened, stirring frequently. Remove from heat and stir into Soup mixture. Remove soup from heat and add 1/4 sour cream before serving.