Deviled turkey soup

4 Servings

Ingredients

QuantityIngredient
1tablespoonVegetable oil
1Medium-size onion, chopped
2teaspoonsCurry powder
½teaspoonDry mustard powde
12ouncesPotatoes, diced
cupChicken stock
2teaspoonsWorcestershire sauce
6ouncesCooked turkey, diced
Salt and pepper to taste
1cupSelf-rising whole-wheat flour
1pinchSalt
¼cupSunflower margarine
½Lemon, grated peel and juice of

Directions

LEMON DUMPLINGS

Heat oil in a large saucepan. Gently cook onion in oil until soft. Stir in curry and dry mustard and cook 1 minute. Stir in potatoes and stock. Bring to a boil and simmer 30 minutes. Add Worcestershire sauce and turkey.

Season with salt and pepper and slowly bring back to a simmer.

To prepare dumplings, place flour and salt in a medium-size bowl. Cut in margarine. Add lemon peel and juice and mix to a soft dough. Roll in small balls and drop into soup. Cover and cook 5 minutes or until balls are about double in size. Ladle into bowls and serve at once.

>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990.

MC formatted by Brenda Adams <adamsfmle@...>; mc post 6/17/97 Recipe by: The Book of Soups by Lorna Rhode Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@...> on Jun 22, 1997