Ingredients:
2 cups chicken broth
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 medium onion -- sliced and
-- separated
into rings
1 1/2 pounds new potatoes -- (10 to 12), cut
into 1/2-inch slices
1 pound salmon or other fatty fish
1 fillets -- skinned and cut
into 4 serving pieces*
1 cup half-and-half
4 teaspoons chopped fresh parsley
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Preparation:
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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