2 tsp. butter
1/2 c. chopped onion
3 tbsp. flour
2 c. water
6 oz. cubed potatoes
1 1/2 c. sliced carrots
1 c. diced celery
2 tbsp. chopped parsley
1 tbsp. tarragon
8 oz. fish fillets (cut in bite size pieces)
1 tbsp. butter flavoring
Salt and pepper to taste
1 c. evaporated skim milk

Heat butter in a 3 quart pot. Cook onions until tender. Add flour and stir well. Add water slowly, stirring constantly. Add potatoes, carrots, celery, herbs, salt and pepper. Cook covered 10 to 15 minutes or until almost tender. Add fish. Cover and simmer 5 to 10 minutes or until vegetables and fish are cooked through. Add milk and heat through. Do not boil. Divide evenly. Makes 2 servings.