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 |
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