1 c. fish stock
2 c. cooked salmon
1 c. tomato juice
2 c. milk
1 stalk celery, chopped
1 sm. onion, chopped
1/4 c. butter
3 tbsp. flour
1 1/2 tsp. salt

Cook onion and celery in butter over medium heat until tender. Blend in flour and salt. Gradually stir in milk and fish stock. Stir until thick. Flake salmon and stir with tomato juice into the mixture. Reheat to serve.

NOTE: If fish stock is not available, substitute 1/2 cup milk and 1/2 cup tomato juice.