1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
3 tbsp. flour
1 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
4 c. milk
1 (7 3/4 oz.) can salmon
Lemon twists

In saucepan, cook onion and celery in butter until tender, not brown. Stir in flour, dill weed, salt, garlic salt, Worcestershire sauce and pepper. Add milk; cook and stir until thickened and bubbly. Drain salmon. Remove bones and skin and flake. Stir into milk mixture, heat thoroughly. Serve with lemon twists. Serves 4.

SHRIMP BISQUE:

Prepare as directed above but substitute 8 oz. frozen cooked shrimp for the canned salmon.