Recipe - Salmon-Potato Soup

2 cup Chicken broth
One half teaspoon Dry mustard
One fourth teaspoon Pepper
1 md Onion, cut or sliced up and separated
Into rings
1 One half pound New potatoes (10 to 12), cut
Into 1/2inch slices
1 pound Salmon or other fatty fish
Fillets, skinned and cut
Into 4 serving pieces*
1 cup Halfandhalf
4 teaspoon 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 halfandhalf 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 Three fourths ounces) salmon, drained and flaked, can be substituted for
the salmon fillets. Arrange over potatoes just before adding halfandhalf.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini