| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
New England |
Poultry, Soups, Turkey, Potatoes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Celery — finely chopped |
| 1/2 |
c |
Onion — finely chopped |
| 1 |
tb |
Margarine |
| 2 |
c |
Turkey broth or low sodium |
|
|
Chicken broth |
| 2 1/2 |
c |
Potatos, peeled — in 1/2 |
|
|
"cubes |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
ds |
Cayenne pepper |
| 2 |
c |
Cooked turkey — in 1/2 " |
|
|
Cubes |
| 2 |
c |
Skim milk |
| 1/4 |
c |
Cornstarch |
INSTRUCTIONS
In 5 quart saucepan, over medium high heat, saute celery and onions in
margirine 2 t0 3 minutes, or untsil vegtables are tender crisp. Add broth,
potatoes, salt, pepper; bring to a boil. Reduce heat to low. Once mixture
is at a simmer cover and cook mixture 8 to 10 minutes, or until potatoes
are tender. Stir in turkey. In a medium bowl, gradually add milk to
cornstarch. Stir mixture into soup.Increase heat to medium. Cook 6 to 8
minutes, or until mixture thickens.
Recipe By : Umamagi30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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