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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I learned to cook from my mother, who comes from Germany. I added the turkey to this soup, which she frequently made when I was growing up.Marlene Schieferstein, Decatur, Indiana Ingredients:
1 pound lean ground turkey |
2 medium onions, chopped |
1 tablespoon canola oil |
3 pounds potatoes, peeled and cut into 1-inch pieces |
3 medium carrots, sliced |
1 small head cabbage, chopped |
1 can (49-1/2 ounces) reduced-sodium chicken broth |
1 tablespoon prepared dijon mustard |
1-1/2 teaspoons prepared horseradish |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. In a large soup kettle, cook turkey and onions in oil over medium heat until turkey is no longer pink; drain. Add the potatoes, carrots, cabbage, broth, mustard, horseradish, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender, stirring occasionally.
2. Combine cornstarch and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 10 servings (about 3-1/2 quarts).
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