Turkey Soup Mormon Style Recipe
You ask why I am excited about sharing this Turkey Soup Mormon Style recipe with you? Simply because I think that this is the best recipe of Turkey Soup Mormon Style in the world. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Summary
Ingredients
5 to 6 cups turkey soup stock
2 tablespoons butter or margarine
1 to 1 1/2 tablespoons curry powder
1/2 cup chopped onions
1/2 cup flour
2 cups mashed potatoes
2 cups each coarsely chopped carrots and celery, cooked
2 cups each coarsely chopped broccoli, cauliflower asparagus tips, zucchini. Or use an additional
5 to 6 cups coarsely chopped cooked vegetables any combination desired
1 cup diced cooked turkey meat
1/4 cup chopped parsley or chives
Directions
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.
