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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mother won $500 for this soup recipe. We always had it after Thanksgiving and Christmas with the leftover turkey in it. It goes together quickly for everyday dinners as well, when we usually use chicken instead. I think it's the seasonings that make it so good, warming you right through on a cold day. Ingredients:
1/4 cup margarine |
1 cup cooked turkey or 1 cup cooked chicken, cooked and chopped |
2 tablespoons onions, finely chopped |
2 cups potatoes, diced |
1 cup celery & leaves, chopped |
2 cups broth, from the turkey or 2 cups chicken bouillon |
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley |
1 teaspoon salt |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
1/4 teaspoon ground ginger |
1 (15 ounce) can cream-style corn |
1 (12 ounce) can evaporated milk |
Directions:
1. Melt margarine over low heat.
2. Add turkey and onion; cook until onion is transparent.
3. Add potatoes, celery, broth and seasonings.
4. Cook until potatoes and celery are tender 10 to 15 minutes.
5. Add corn and milk.
6. Heat thoroughly, but do not boil, stirring occasionally.
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