1/2 c. chopped celery
1/2 c. chopped onion
2 tbsp. flour
2 tbsp. butter
2 1/4 c. milk
1 can (or pt. jar) salmon
1 c. cooked cauliflower
2 c. cooked corn or peas
Salt, pepper & 1 tsp. dill weed
2 c. grated cheese (cheddar or mozzarella)

Combine celery and onion in butter in skillet. Saute until tender. Stir in flour; gradually add milk. Stir for a few minutes, then add salmon. Heat until nears boil. Stir in vegetables, salt, pepper (to taste) and dill weed. Add cheese. Stir until melted and serve hot. We also add about 1 chopped cooked potato if it is a cold winter day out. This is a hearty but quick soup. Enjoy.