Lucy's Salmon Soup

Ingredients

55 gr butter
120 gr onion
26 gr celery
150 gr potatoes
1 gr pepper
3 gr thyme
1 gr dillweed
16 gr flour
240 gr stewed tomatoes
700 ml milk
140 gr salmon
3 gr parsley
120 gr monterey jack cheese

Instructions

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.