Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.