• 1 raw potato, pared and diced for each person to be served plus 1 extra (for the pot)
• 1 carrot, pared and diced (or grated) for each 2 potatoes that are used
• 1 stalk celery, diced for each 2 carrots used
• 1 tablespoon minced onion or 1 teaspoon onion powder
• parsley flakes
• salt and pepper to taste

Cook all together in enough water to cover, until vegetables are tender.  Add milk (about one quart) for 3 to 4 servings, with 2 tablespoons flour stirred in.  Cook until thickened slightly.  Some of potato can be mashed also.  Do not boil after adding milk.  When thickened, add 1 to 2 (6 1/2 oz.) cans of tuna, clams or salmon or equivalent of leftover cooked fish.  Simmer.  Makes a hearty soup.

(Evelyn Nelson)