AMISH TURKEY CORN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

AMISH TURKEY CORN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 cup vegetable broth

7 pounds cooked turkey

3 onions, chopped

6 celery stalks, chopped

7 carrots, shredded

1 (6# 10 Oz) can whole kernel corn, creamed (recipe to follow)

3 (10 Oz) cans cream of turkey soup

5 cups uncooked egg noodles

3 tablespoons butter

2 tablespoons saffron

2 (7.5 Oz) tube of home-style biscuits to make dumplings

16 ounces Velveeta cheese, cut into cubs

Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:

1.   In stock pot combine broth, turkey, onions, celery, and carrots.

2.   Bring to a boil.

3.   Reduce heat; cover and simmer for 45 minutes.

4.   Take home style biscuit dumpling mix, and cut into 1-inch rounds.

5.   Stir in turkey soup, noodles, corn, butter, safron, dumpling rounds and simmer for 30 minutes.

6.   Season with salt and pepper to taste.

TO MAKE CREAMED CORN FROM WHOLE CORN KERNELS:

1 (6#10 Oz) can whole kernel corn

1 stick of butter

2 cups whipping cream

2 tablespoon sugar

Sea salt and Seasoned Pepper Medley to taste.

DIRECTIONS:

1.   Place butter in a skillet over medium-heat and when sizzling.

2.   Add corn, and stir for a few minutes.

3.   Add whipping cream, sugar and salt and pepper.

4.   Stir for 12 minutes or until mixture is thick.

ENJOY DAN:                                                           BON-APPETITE!!