Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup unsalted butter
2 teaspoons chicken bouillon granules
¼ cup all purpose flour
4 cups milk or half and half
¼ cup celery	Washed, trimmed and diced
½ cup thinly sliced carrots	Washed, peeled and thinly sliced
½ cup potatoes	Washed, trimmed and cubed
¼ cup onions	Washed, trimmed, and diced
1 teaspoon minced garlic	Washed, peeled and minced
¼ teaspoon ground oregano
1 teaspoon dried basil
1 teaspoon Worcestershire sauce
¼ teaspoon white pepper
1/2 lbs. white fish

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a large saucepan combine butter, bouillon granules, carrots, onions, oregano, basil, Worcestershire sauce, garlic and pepper. Cook until onions are tender.
2	Stir in flour and half and half or milk. Heat to boil and reduce heat. Cook and stir until thickened and bubbly.
3	Just before serving. Stir in fish.  Heat through.	Cook until internal temperature reaches 145°F.