|Onion||1 Medium, minced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Potatoes||3 Medium, peeled|
|Prepared court bouillon||1 Cup (16 tbs)|
|Non-fat dry milk||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Fish filet||1⁄2 Pound|
|Kelp powder||1⁄4 Teaspoon|
|Cider vinegar||2 Tablespoon|
|Snipped chives||1 Tablespoon|
Using a large saucepan, saute onion, celery and carrot in butter for a few minutes.
Cube or grate potatoes and add to sauteed vegetables.
Stir in Bouillon and bring to a boil.
Simmer until vegetables are almost done.
Reconstitute milk with water and add to the soup.
Add fish, bay leaf and kelp powder and simmer for 20 to 30 minutes or until fish is tender.
Flake fish into bite-size pieces.
Season to taste with salt and pepper.
Add vinegar if using it.
Garnish with snipped chives before serving.