Turkey Soup With Egg Dumplings

• 1/2 c. flour
• 1/4 tsp. salt
• 2 Tbsp. butter
• 2 eggs, beaten
• 6 c. turkey broth
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. leaf thyme, crushed
• 1/8 tsp. turmeric
• 1 medium-sized onion, chopped (1/2 c.)
• 1 (10 oz.) pkg. frozen corn
• 1 (10 oz.) pkg. frozen baby limas
• 1 c. chopped, cooked turkey

1. Sift flour with salt.
2. Stir into butter in medium-size mixing bowl.
3. Add eggs beating until well blended.
4. Bring broth to boil in large saucepan or kettle with salt, pepper, thyme and turmeric. Add onion, corn, limas and turkey.
5. Return soup to boiling. Drop dumpling batter by teaspoonsfuls into boiling soup to make 12 dumplings.
6. Lower heat to keep soup simmering; cover and cook 20 minutes or until dumplings are cooked through.
7. Serve in warm soup plates or bowls.
8. Sprinkle with finely chopped parsley if you wish.
9. Serves 6.

flour, salt, butter, eggs, turkey broth, salt, pepper, leaf thyme, turmeric, onion, frozen corn, frozen baby limas, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7840 (may not work)