1 pt. oysters (drain and save juice)
Add milk to make 1 c. or 2 lg. cans salmon (drained and flaked)
1/4 c. butter
2 med. onions, sliced thin
1 stalk celery, sliced
1/2 bell pepper, chopped
1 clove garlic, quartered
1 carrot, sliced thin
1 sprig parsley chopped
1/8 tsp. dried whole thyme
3 c. milk (strong)
1/8 tsp. salt
1/8 tsp. Worcestershire sauce
1/8 tsp. hot sauce
2 c. cooked potatoes, cubed

Melt butter, saute vegetables until tender. Add liquid, heat thoroughly (do not boil). Add oysters (or salmon). Simmer 5 to 8 minutes. Yields 9 cups.