6 med. potatoes
1 c. sliced carrots
3 c. water
1 tbsp. salt
1 (10 oz.) pkg. frozen peas
1/3 c. butter
1/3 c. chopped onion
1 c. diced celery
5 c. milk
1/4 c. flour
1 lb. can salmon
1/2 tsp. Worcestershire sauce

Peel and cube (1/2 inch) potatoes (4 cups). Boil with carrots in salted water until tender. Add peas. Bring to a boil. Cook 1 minute. Remove from heat. Do not drain.

Saute chopped onion and celery in melted butter. Add flour, stir until smooth. Cook 1 minute and add 2 1/2 cups milk, stirring until it boils and thickens. Remove skin and bones from salmon. Flake and add along with sauce; add 2 1/2 cups milk. Heat thoroughly. Serve at once. Makes 3 quarts.