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Turkey Soup Mormon Style

Mormon.Cook's picture
  Turkey stock 6 Cup (96 tbs)
  Butter/Margarine 2 Tablespoon
  Curry powder 1 1⁄2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Mashed potatoes 2 Cup (32 tbs)
  Chopped carrots 2 Cup (32 tbs)
  Chopped celery 2 Cup (32 tbs)
  Chopped broccoli 2 Cup (32 tbs)
  Chopped cauliflower 2 Cup (32 tbs)
  Chopped asparagus tips 2 Cup (32 tbs)
  Chopped zucchini 2 Cup (32 tbs)
  Chopped cooked vegetables 6 Cup (96 tbs)
  Diced cooked turkey 1 Cup (16 tbs)
  Chopped parsley/Chopped chives 1⁄4 Cup (4 tbs)

Use stock from Sweet and Sour Turkey Wings. Melt butter in 6- to 8-quart heavy saucepan or Dutch oven. Add curry powder and cook gently for 1 minute. Add onion; blend well, then cover and cook on low heat until onion is tender but not browned (about 10 minutes). Add flour and soup stock. Stir until smooth and boiling. Whip in mashed potatoes, and then add the other cooked vegetables. Taste to correct seasonings. You may wish to add salt (about 1/2 teaspoon). Add turkey meat and parsley or chives last. Serve piping hot. If you are using up the leftovers from a holiday dinner, increase the mashed potatoes, if desired, and use less flour. Use whatever vegetable you have left over, including creamed onions or peas (no yams or sweet potatoes). If you are cooking the vegetables fresh, instant mashed potatoes are easy to prepare and use. Chop the other vegetables coarsely by putting them through the coarse blade of a food grinder; a food processor with the steel blade in place is ideal for this job. Cook the hard vegetables (carrots, celery) in one pot, the softer, quicker-cooking vegetables (zucchini, cauliflower) in another. Cook in small amount of water, or steam, just until tender, and then add liquid and all to the soup stock.

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