4 green onions (minced)

2 cloves of garlic (minced)

1 dozen mushrooms (sliced)

5 TBS butter (2 to sauté and 3 for white sauce)

1 lb of tomato bits

2 cans of chicken broth

1 lb salmon

3 TBS flour

1 cup of cream

Parsley (garnish)

1. Sauté onions, mushrooms and garlic in 2TBS of butter

2. Add tomato bits, chicken broth, and salmon

3. Bring ingredients to Boil and Simmer for ten (10) minutes

4. In separate sauce pan, make white sauce with 3TBS butter, 3 TBS flour, & 1 cup of cream

5. Slowly add white sauce into soup

6. Garnish each bowl with parsley and serve