|Buckwheat||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cauliflower||2 Cup (32 tbs)|
|Potato||1 Cup (16 tbs), peeled, diced|
|Water||1 Cup (16 tbs)|
|Canned salmon||15 1⁄2 Ounce|
|Whole wheat flour||3 Tablespoon|
|Milk||3 Cup (48 tbs)|
|Frozen peas||10 Ounce|
|Dill weed||3⁄4 Teaspoon|
|Shredded cheese||1 Cup (16 tbs) (Sharp Shredded Cheese)|
In a medium saucepan, simmer the buckwheat in the 2/3 cup water until tender, 30 to 40 minutes.
In a large kettle, saute the onion and celery in the butter or margarine.
Add caulifiowerets and diced potatoes.
Simmer in just enough water to cover vegetables.
Remove skin and bones from the salmon, break into chunks, and add to the vegetables.
Mix the flour with a few tablespoons of the milk.
Add to the vegetables.
Add the buckwheat, remaining milk, peas, and dill weed.
Salt and pepper to taste.
Add shredded cheese, and stir until cheese melts.