Name: Vermont Smoked Turkey and Creamy Cheddar Soup
Ingredients: 1 sm Onion; minced; 1 Carrot; diced; 2 tb Butter; 1/2 ts Paprika; 4 tb Flour; 4 c Smoked Turkey Stock; 2 tb Sweet (cream) sherry; 1/2 ts Sage, dried; 1/8 ts Nutmeg; Freshly ground black pepper; 1 ds Cayenne pepper; 1 c Mild Cheddar cheese; grated

To know Christ in the storm of battle, to know Him in the valley of shadow, to know Him when the solar light radiates our faces or when they are darkened with disappointment and sorrow, to know the sweetness of His dealing with bruised reeds and smoking flax, to know the tenderness of His sympathy and the strength of His right hand, all this involves many varieties of experience on our part. But each of them like the facets of a diamond will reflect the prismatic beauty of His glory from a new angle.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups, Smoker	4	Servings

INGREDIENTS

1	sm	Onion; minced
1		Carrot; diced
2	tb	Butter
1/2	ts	Paprika
4	tb	Flour
4	c	Smoked Turkey Stock
2	tb	Sweet (cream) sherry
1/2	ts	Sage, dried
1/8	ts	Nutmeg
		Freshly ground black pepper
1	ds	Cayenne pepper
1	c	Mild Cheddar cheese; grated

INSTRUCTIONS

1. In a medium saucepan saute the onion and carrot in the butter over
moderate heat until the onion wilts and just begins to turn golden.
2. Stir in the paprika and mix well. Add the flour and mix well to form a
roux. Cook, stirring, until the roux turns a light golden color.
3. Add the stock, sherry, and seasonings and whisk to blend well. Bring to
a simmer, stirring occasionally, until the mixture is slightly thickened
and smooth. Simmer a few more minutes.
4. Stir in the cream and bring just to a simmer.
5. Remove from heat and stir in the cheese until blended and smooth. Serve
hot. Garnish with herbed croutons or dry stuffing mix, if desired.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin
Posted to MM-Recipes Digest V3 #319
Date: Thu, 21 Nov 1996 11:38:28 +0000
From: Linda Place <[email protected]>

A Message from our Provider:

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