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    You are in: Home / Recipes / Turkey and Wensleydale Soup Recipe
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    Turkey and Wensleydale Soup

    Turkey and Wensleydale Soup. Photo by Rita~

    1/2 Photos of Turkey and Wensleydale Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    lindseylcw's Note:

    Just right for those Christmas leftovers, any crumbly cheese can be used.

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    Units: US | Metric


    1. 1
      Heat the oil in a large lidded saucepan, add the onion, garlic and carrot, cover and sweat for 10 mins, shaking the pan occasionally.
    2. 2
      add the turkey and cranberry sauce and simmer gently for 5 minutes.
    3. 3
      over a low heat blend in the cheese until melted.
    4. 4
      mix the cornflour with the water and take a ladle full of hot soup and mix with the cornflour mixture, stirring until smooth. Pour back into rest of soup and allow to boil for few mins until slightly thickened.
    5. 5
      Serve topped with chopped parsley.

    Ratings & Reviews:

    • on February 09, 2009


      This was made with leftovers from menu #26073. I made the stock which was dark and rich. Could have used a lot of black pepper or pepper flakes. This did have slight sweetness to it. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkey and Wensleydale Soup

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 204.4
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 1.7 g
    Cholesterol 49.1 mg
    Sodium 281.0 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 0.8 g
    Sugars 6.0 g
    Protein 21.6 g

    The following items or measurements are not included:

    wensleydale cheese

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