Second Time Around Turkey Soup With Dumplings
|Turkey broth||6 Cup (96 tbs) (Leftover)|
|Diced cooked turkey||4 Cup (64 tbs) (Leftover)|
|Diced leftover cooked turkey||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Egg||1 Large, lightly beaten|
|Freshly ground black pepper||To Taste|
|Dill leaves/Parsley leaves||1⁄4 Cup (4 tbs), chopped (Use Fresh Ones)|
|Fresh dill/Packed fresh parsley leaves||1⁄4 Cup (4 tbs), chopped (Packed)|
1. Combine the broth and turkey in a 4-quart saucepan, cover, and bring to a simmer over medium heat. Meanwhile, peel the carrots and cut them into 1/4-inch rounds; add them to the soup. Trim 1/4 inch off the ends of the stems, then wipe the mushrooms clean with a damp paper towel and cut them into 1/4-inch-thick slices. Add them to the soup as well. When the broth reaches a simmer, add the water and 1 teaspoon salt. Cover the saucepan and cook over low heat until the carrots are tender, about 15 minutes.
2. Five minutes before the soup is done, prepare the dumpling dough: Combine the flour, baking powder, and 1/4 teaspoon salt in a small bowl. Make a well in the middle of the flour mixture and add the egg. Using a fork to work a little bit in at a time, blend the flour into the egg until you have formed a stiff but sticky dough. If the dough is too hard to work, drizzle in a tablespoonful or so of the simmering broth.
3. When the carrots and mushrooms are tender, season the soup to taste with salt and pepper. By teaspoonfuls (no largerâ€”they will swell up to 1 1/2 inches in diameter), drop the dumpling dough into the boiling soup and cook over medium heat, uncovered, until they take shape and float to the surface, about 1 minute.
4. Cover the pan and cook gently over medium heat for 10 minutes, or until the dumplings are swollen, airy, and cooked through. Season to taste with salt and pepper. Remove the soup from the heat and add the dill. Serve immediately.