Deviled turkey soup

Yield: 4 Servings

Measure Ingredient
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
1 pinch Salt
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

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