Salmon-Potato Soup

Recipe Ingredients

2 cups	474ml	Chicken broth
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Onion - sliced and (medium) separated
		Into rings
1 1/2 lbs	681g / 24oz	New potatoes - (10 to 12), cut
		Into 1/2-inch slices
1 lb	454g / 16oz	Salmon or other fatty fish
1		-- skinned and cut
		Into 4 serving pieces*
1 cup	237ml	Half-and-half
4 teaspoons	20ml	Chopped fresh parsley

Recipe Instructions

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.

Source:
Ziploc

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