4 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. whole milk
1 lb. Velveeta cheese
4 tbsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1 can cream of celery soup
1 lg. can Milnot
1 (16 oz.) can Veg-All mixed vegetables
1 pkg. frozen cauliflower (optional)

Melt butter in a large soup kettle. Add the flour, salt and pepper. Cook until bubbly (forming a roux). Remove from heat and add whole milk, whisking constantly. Return to the heat and bring to a boil. Cook 1 minute, stirring frequently. Add the cheese, dry mustard, Worcestershire sauce and Tabasco. Stir until the cheese is melted. Add the celery soup (undiluted), Milnot and Veg-All (drained). Cauliflower can be added at this time if desired. Heat until very hot, but do not boil.