Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chicken broth
1/2 ts Dry mustard
1/4 ts Pepper
1 md Onion, sliced and separated
Into rings
1 1/2 lb New potatoes (10 to 12), cut
Into 1/2-inch slices
1 lb Salmon or other fatty fish
Fillets, skinned and cut
Into 4 serving pieces*
1 c Half-and-half
4 ts Chopped fresh parsley

Heat broth, mustard and pepper to boiling in Dutch oven. Add the
onion and potatoes. Arrange salmon on potatoes. Heat to boiling,
reduce heat. Cover and simmer 10 to 15 minutes or until fish flakes
easily with fork and potatoes are tender. Pour half-and-half into
Dutch oven. Heat until hot. Serve soup in shallow bowls, placing 1
piece of salmon in each bowl. Sprinkle each serving with 1 teaspoon
parsley. Serve with cracked black pepper, if desired.

* 1 can (14 3/4 ounces) salmon, drained and flaked, can be
substituted for the salmon fillets. Arrange over potatoes just before
adding half-and-half.

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