 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 large onion, thinly sliced |
2 stalks celery, sliced |
1/4 cup plus 1 tablespoon butter or margarine |
1/4 cup plus 1 tablespoon all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
5 1/2 cups turkey or chicken broth |
2 medium potatoes, peeled and cubed |
2 medium carrots, scraped and sliced |
2 medium zucchini, cubed |
1 (10-ounce) package frozen whole kernel corn |
2 cups chopped turkey |
1/2 cup dry white wine |
2 tablespoons chopped fresh parsley |
Directions:
1. Sauté onion and celery in butter in a large Dutch oven until tender. Remove from heat; blend in flour, salt, and pepper. Gradually stir in broth; bring to a boil. Add potatoes and carrots; cover and simmer 15 minutes. Add next 4 ingredients; simmer 25 to 30 minutes, stirring occasionally. Stir in parsley.
|
|