1 head cauliflower, cut into flowerets
5 c. chicken stock
1/2 c. uncooked rice
1/4 c. finely chopped celery
1 c. milk
1/2 c. flour
Salt to taste
Pepper to taste
Paprika to taste
Parsley to taste

Put cauliflower, stock, rice, and celery into large soup pan and boil. Then simmer until cauliflower is tender and rice is cooked, 10-15 minutes. Gradually add milk to flour and blend until smooth. Add milk to soup, stirring constantly until thick.