Salmon Bisque

1 cup Fish Stock
2 cups cooked Salmon
1 cup tomato juice
2 cups milk
1 stalk celery, chopped
1 small onion, chopped
1/4 cup margarine
3 Tbsp. flour
1 1/2 tsp. salt

Cook onion and celery in margarine over medium heat until tender. Blend in flour and salt. Gradually stir in milk and Fish Stock. Stir until thick. Flake Salmon and stir with tomato juice into the mixture. Reheat to serve.

NOTE: If Fish Stock is not available, substitute 1/2 cup milk and 1/2 cup tomato juice.

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