4 cubes chicken bullion
4 cups water
1 head cauliflower
2 stems celery (or 1 can cream of celery soup)
1–12 oz. can evaporated milk
5 Tbsp. butter
4 Tbsp. flour
salt & pepper

In large saucepan dissolve bullion cubes in boiling water. Add cauliflower and celery and cook until vegetables are soft. In a separate bowl stir flour into melted butter to make a paste. Stir evaporated milk to the paste until smooth. Add to the broth mixture. Stir with wire whisk. Add salt & pepper to taste. Serve warm.