Recipe - Deviled Turkey Soup

1 tablespoon Vegetable oil
1 Mediumsize onion, chopped
2 teaspoon Curry powder
One half teaspoon Dry mustard powde
12 ounce Potatoes, minced
3 Three fourths cup Chicken stock
2 teaspoon Worcestershire sauce
6 ounce Cooked turkey, minced
Salt and pepper to taste

LEMON DUMPLINGS
1 cup Selfrising wholewheat
flour
1 pn Salt
One fourth cup Sunflower margarine
One half Lemon, grated peel and juice
of

Heat oil in a large saucepan. Gently cook onion in oil until soft. Stir in
curry and dry mustard and cook 1 minute. Stir in potatoes and stock. Bring
to a boil and simmer 30 minutes. Add Worcestershire sauce and turkey.
Season with salt and pepper and slowly bring back to a simmer.

To prepare dumplings, place flour and salt in a mediumsize bowl. Cut in
margarine. Add lemon peel and juice and mix to a soft dough. Roll in small
balls and drop into soup. Cover and cook 5 minutes or until balls are about
double in size. Ladle into bowls and serve at once.

From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990.

MC formatted by Brenda Adams adamsfmle@sprintmail.com; mc post 6/17/97

Recipe by: The Book of Soups by Lorna Rhode Posted to MCRecipe Digest V1
#648 by Badams adamsfmle@sprintmail.com on Jun 22, 1997