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COUNTRY TURKEY SOUP
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| 6 Portions 2 Tablespoons Onion, Minced 2 Cubes Chicken Boullion 3 1/2 Cups Water 2 Tablespoons Celery, Chopped Combine in large saucepan. 1 Small Carrot, Julienne 1/2 Cup Red Potatoes, Skins-On, Diced into Half-Inch Cubes Add to saucepan. Simmer 20 minutes or until vegetables are tender. Pinch of Rubbed Sage 1/16 Teaspoon Powdered Thyme 1/16 Teaspoon Ground Black Pepper 2/3 Cup Cooked Turkey, Diced 1 1/2 Tablespoon Fresh Parsley, Chopped Add remaining ingredients and heat thoroughly. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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