1 tablespoon vegetable oil
1 onion, sliced
1 clove garlic, minced
1/2 cup chopped green pepper
1 teaspoon celery salt
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 tablespoons all purpose flour
4 cups water
3 cups sliced carrots
385 ml can Nestle Carnation regular evaporated milk
2 cans (7.5 ounces each) salmon, broken into small chunks
1/4 cup chopped fresh parsley

Preparation Instructions:

Heat oil in large saucepan over medium-high heat; cook onion, garlic, green pepper, celery salt, thyme and salt about 2 minutes or until softened. Stir in flour until combined. Stir in water and carrots.

Bring to boil; reduce heat and simmer about 15 minutes or until carrots are tender. Gradually stir in evaporated milk, salmon and parsley. Gently reheat over medium-low just until heated through, taking care not to boil. Makes 5 servings.