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    Mexican Turkey Soup


    Source of Recipe


    from wwr free newsletter

    List of Ingredients




    2 cups (500 ml) turkey stock
    2-4 cloves garlic, finely chopped
    1 medium onion, chopped
    1 carrot, chopped
    1 rib celery, chopped
    1 can (4 oz, 110 g) diced green chilies, drained
    2 cups (500 ml) milk
    1/4 cup (60 ml) all-purpose flour
    1 tsp (5 ml) chili powder
    1/4 tsp (1 ml) ground cumin
    2 cups (500 ml) cooked turkey, coarsely chopped
    1 cup (250 ml) fresh, frozen, or canned corn kernels
    Salt and freshly ground pepper to taste
    Chopped fresh cilantro (coriander leaves) or parsley
    for garnish

    Combine the turkey stock, garlic, onion, carrot, celery, and canned
    chilies in a large pot and bring to a boil over high heat. Reduce the
    heat and simmer covered for 15 minutes. In a mixing bowl, whisk
    together the milk, flour, chili powder, and cumin. Whisk the mixture
    into the soup and return to the boil over high heat, stirring
    constantly until the soup boils and thickens slightly, about 5
    minutes. Add the turkey and corn and simmer until heated through,
    about 5 minutes. Adjust seasoning with salt and pepper if necessary
    and serve garnished with chopped cilantro or parsley. Serves 4 to 6.

    Recipe




 

 

 


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