Tuesday, April 21, 2009

Turkey Soup

8 cups chicken or turkey broth
3/4 cup dry soup mix
pepper to taste
salt to taste
2 cups diced turkey or 2 cans turkey chunks
1 can (12 oz.) evaporated milk
1 cup diced celery

Mix the broth, salt, pepper, dry soup mix, and celery and simmer 1 1/2 hours. Stir in diced turkey and milk. Heat and serve.

Testing comment: Very good and very easy. My family doesn't like celery, so I used 1/2 cup dried carrots instead.

I can keep a secret,
but those I tell never can.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 46)

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