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.