2 tablespoons grated carrot
3 tablespoons flour
4 cups milk
2 slices onion
1 bay leaf
salt
pepper
1 teaspoon finely chopped parsley
Drain salmon and remove skin and bones; flake. Melt butter or margarine in a saucepan. Add celery and carrots and cook about 3 minutes; then add flour and blend. Add milk slowly and cook, stirring constantly, until smooth and slightly thickened. Add salmon, onion and bay leaf. Simmer over very low heat 15 minutes. Remove onion slices and bay leaf. Season to taste with salt and pepper. Garnish with chopped parsley, if desired. 6 Servings