1 onion
6 mushrooms
1 tbsp. butter
2 c. chicken stock
2 stalks celery
1 potato
1 c. corn
7 1/2 oz. salmon (canned)
1 c. milk
Worcestershire sauce

Saute onion and mushrooms in butter. Finely chop celery and unpeeled potato. Combine with stock and simmer for 6 minutes. Stir in corn, salmon (undrained), milk, Worcestershire sauce, and salt and pepper to taste. Heat through but do not boil.