Salmon-Potato Soup Recipe
Recipe Ingredients
2 cup chicken broth
1/2 tsp dry mustard
1/4 tsp pepper
1 medium onion, sliced and separated
1 into rings
1 1/2 lb new potatoes (10 to 12), cut
1 into 1/2-inch slices
1 lb salmon or other fatty fish
1 fillets, skinned and cut
1 into 4 serving pieces*
1 cup half-and-half
4 tsp chopped fresh parsley
Recipe 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.
Servings: 4
Back to Salmon Recipes
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Salmon-Potato Soup Recipe from the Recipes-4U Cookbook
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