2 1/2 qt. water
4 chicken bouillon cubes
4 chopped up celery stalks
1 chopped up lg. onion
1 tsp. each salt, pepper & garlic powder
1 c. flour
1/2 c. butter
8 oz. Velveeta cheese
1 c. powdered milk, dry
1 head or lg. bag cauliflower

Simmer first 5 ingredients until cubes are dissolved. Make a rue in another pan with next 2 ingredients, until smooth and blended. Add next 2 ingredients to broth (first 5 ingredients). Add rue a little at a time while heating, until soup is as thick as desired (save any left over rue in refrigerator for gravy base). Add broccoli. Cauliflower or asparagus can be used instead. Makes about 4 quarts.