Turkey Soup Continental
Yield
8 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| 2 | tablespoons |
onions
finely chopped |
|
| 1 | cup |
turkey
cooked |
*
|
| 2 | cups |
potatoes
raw |
|
| 1 | cup |
celery
diced |
|
| 2 | cups |
turkey broth
|
* |
| 1 | cup |
creamed corn
|
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
ginger
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 3E+1 | ml |
onions
finely chopped |
|
| 237 | ml |
turkey
cooked |
*
|
| 473 | ml |
potatoes
raw |
|
| 237 | ml |
celery
diced |
|
| 473 | ml |
turkey broth
|
* |
| 237 | ml |
creamed corn
|
|
| 473 | ml |
light cream (half&half)
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 1.3 | ml |
ginger
|
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
In a large soup pot, sauté onions in melted butter.
Add turkey, potatoes, celery and broth.
Simmer until vegetables are tender-crisp.
Add corn, cream and seasonings.
Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crustly rolls.
