Famous Recipes - Turkey Soup with Parsley Dumplings

Turkey Soup with Parsley Dumplings Source Unknown

1-picked over turkey carcass Water to cover 1 ½-cups chopped celery 5-carrots 1-medium sized onion, cut into wedges 1-tbsp salt ¾-tsp dried thyme 2-tsp cumin seed 2-cubes chicken bouillon 1-bay leaf 6-tbsp all-purpose flour ½-cup milk ½-cup barley 1-tbsp Worcestershire sauce 2-parsnips, chopped 1-small zucchini, diced ½-tsp ground black pepper 2-lbs cooked turkey, cubed ½-cup chopped fresh parsley 2-slices bread, quartered 1 ¼-cups all-purpose flour 1-tsp baking powder ¼-tsp salt ½-cup milk 4-tbsp butter, melted

Combine turkey carcass, 1-cup celery, 2-carrots, onion, 1-tbsp salt, thyme, cumin seed, bouillon, and bay leaf in a large 4-quart stockpot Add enough water to cover Bring to a boil Lower heat and simmer for 1 ½ hours Remove carcass and when cool, pick the bones clean of all meat and reserve Strain stock and discard solids Put the stained stock in the stockpot and place in the fridge overnight Next day, skim off the fat Combine 6-tbsp flour and ½-cup milk in a jar with a tight fitting lid Shake to combine Bring the stockpot to a simmer Strain the flour mixture through a sieve into the stockpot and stir Add barley and stir Slice the remaining 3-carrots Add the parsnips, ground pepper, remaining ½-cup celery, Worcestershire sauce, and sliced carrots Simmer 20 minutes until the vegetables are tender While the soup is simmering, prepare the dumplings Combine parsley and bread in food processor Process until the become medium sized crumbs Add 1 ¼-cups flour, baking powder, and salt Process until just combined Add ½-cup milk and butter Pulse the processor until just combined Drop mounded tablespoons of the dumpling mixture into the simmering soup Place the lid on the pot and cook for 12 minutes or until the dumplings are dry in the centre Add turkey meat and zucchini Cook for 3 minutes or until heated through

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