2 c. carrots
2 c. potatoes
1/2 c. onion
1 c. celery
1/4 c. butter
1/4 c. flour
2 qt. milk
1/2 lb. grated process cheese
pinch of marjoram
1 can green beans
8 oz. fish, cooked
3/4 tsp. salt


Cube, cook and drain carrots, potatoes, onion and celery. Blend together the butter and flour. Make a thin sauce by adding butter mixture to milk and bringing to a boil. Remove from heat. Stir in cheese and add marjoram. Add vegetables and fish. Season to taste. Reheat. Makes 1 gallon of soup.