Deviled turkey soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | 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 |
| Salt and pepper to taste | ||
| 1 | cup | Self-rising whole-wheat flour |
| 1 | pinch | Salt |
| ¼ | cup | Sunflower margarine |
| ½ | Lemon, 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