1 cup chopped, peeled celery
1 cup chopped potatoes
1 cup chopped peeled mushrooms
1/4 cup margarine
2 cans hot water
1 pound salmon, peeled and de-veined and cut into bite-size long lengths
1 baguette, sliced
1 cup shredded sharp Cheddar cheese
salt and pepper to taste
Melt the margarine in a large saucepan over medium heat. Add potatoes and mushrooms; simmer for 2 1/2 hours, or until tender and liquid dried. Drain, cool and finely chop. In a saucepan over medium heat, hot water, salt and pepper combine salmon and bean soup. Heat through and serve.