Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup unsalted butter
1 tablespoon chicken bouillon granules
3 tablespoons all-purpose flour
2 cups milk or half and half
1/4 cup celery	Washed, trimmed and diced
¼ cup thinly sliced carrots	Washed, peeled and thinly sliced
1cup potatoes	Washed, trimmed and cubed
¼ cup onions	Washed, trimmed, and diced
½ teaspoon ground oregano
½ teaspoon basil
½ teaspoon Worcestershire sauce
1/4 teaspoon white pepper
8 oz. . canned salmon ( or fresh may be used)	Drained

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan combine butter and onions. Cook until onions are tender.  Add bouillon granules, carrots, onions, thyme, Worcestershire sauce,  and pepper. Stir.
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 Salmon.   Heat through.	Cook until internal temperature reaches 145°F.