Pilgrim soup
4 - 6 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Turkey; cut into serving serving pieces; |
| 6 | cups | Chicken broth; |
| 1 | Onion; chopped | |
| 4 | Carrots; | |
| 2 | Stacks celery; sliced | |
| 1 | Bay leaf; | |
| ¼ | teaspoon | Poultry seasoning; |
| ¼ | teaspoon | Pepper; |
| 1 | pack | (10-oz) frozen corn; |
| 2 | tablespoons | Parsley; minced |
Directions
Place turkey, broth, onion, carrots, celery, bay leaf, poultry seasoning, and pepper in pressure cooker. Close cover securely.
Place pressure regulator on vent pipe. COOK 15 MINUTES. Let pressure cooker drop of its own accord. Remove turkey and set aside.
Discard bay leaf. Strain soup, pressing vegetables through strainer.
Pour soup into pressure cooker. Cut into bite-sized pieces, discarding skin and bones. Add turkey, corn, and parsley to soup.
Simmer in open pressure cooker until corn is tender. 4-6 servings.
Source: Pressure Cooking is Pleasure Cooking by Patricia Phillips.
Brought to you and yours via Nancy O'Brion and Clan.
Submitted By NANCY O'BRION On 12-31-95