Name: Deviled Turkey Soup
Ingredients: 1 tb Vegetable oil; 1 Medium-size onion, chopped; 2 ts Curry powder; 1/2 ts Dry mustard powde; 12 oz Potatoes, diced; 3 3/4 c Chicken stock; 2 ts Worcestershire sauce; 6 oz Cooked turkey, diced; Salt and pepper to taste; 1 c Self-rising whole-wheat flour; 1 pn Salt; 1/4 c Sunflower margarine; 1/2 Lemon, grated peel and juice of

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups/stews, Cookbook	4	Servings

INGREDIENTS

1	tb	Vegetable oil
1		Medium-size onion, chopped
2	ts	Curry powder
1/2	ts	Dry mustard powde
12	oz	Potatoes, diced
3 3/4	c	Chicken stock
2	ts	Worcestershire sauce
6	oz	Cooked turkey, diced
		Salt and pepper to taste
1	c	Self-rising whole-wheat flour
1	pn	Salt
1/4	c	Sunflower margarine
1/2		Lemon, grated peel and juice of

INSTRUCTIONS

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@sprintmail.com>; mc post 6/17/97
Recipe by: The Book of Soups by Lorna Rhode Posted to MC-Recipe Digest V1
#648 by Badams <adamsfmle@sprintmail.com> on Jun 22, 1997

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