2 c. boiling water or vegetable broth or consomme
1 c. carrots
1 c. fresh cauliflower flowerets
1 med. potato, cubed
1 (15 oz.) can salmon
2 tbsp. flour
2 c. milk
3/4 c. frozen peas, thawed
1/4 tsp. dill weed
Salt and freshly ground pepper to taste

Combine water or stock with vegetables. Cover and cook 10 to 15 minutes or until vegetables are almost tender. Drain the salmon, reserving the liquid; break the meat into chunks. Stir the flour into the reserved salmon liquid; add mixture to soup. Cook, stirring, until mixture boils; cook 1 minute longer. Add milk, salmon, peas, dill and seasonings; warm only until heated. Yield: 4 to 5 servings.