Yield: 4 Servings
|1 tablespoon||Vegetable oil|
|1 \N||Medium-size onion, chopped|
|2 teaspoons||Curry powder|
|½ teaspoon||Dry mustard powde|
|12 ounces||Potatoes, diced|
|3¾ cup||Chicken stock|
|2 teaspoons||Worcestershire sauce|
|6 ounces||Cooked turkey, diced|
|\N \N||Salt and pepper to taste|
|1 cup||Self-rising whole-wheat flour|
|¼ cup||Sunflower margarine|
|½ \N||Lemon, grated peel and juice of|
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