Turkey soup continental

Yield: 8 servings

Measure Ingredient
¼ cup Butter or margarine
2 tablespoons Finely chopped onions
1 cup Cooked turkey
2 cups Diced raw potatoes
1 cup Diced celery
2 cups Turkey broth
1 can Creamed style corn
2 cups Half and half cream
1 teaspoon Salt
¼ teaspoon Paprika
¼ teaspoon Ginger
⅛ teaspoon Pepper
2 tablespoons Chopped parsley

In a large soup pot, saute onions in melted butter.

Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally.

Garnish with parsley and serve with crustly rolls.

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