Vegetable Turkey Soup With Cornmeal Noodles

• 2 large eggs, at room temperature
• 1/2 cup milk
• 1 tablespoon snipped chives
• 1 tablespoon minced parsley
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• Pinch of cayenne
• Pinch of dried sage
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 medium leeks, white and tender green parts only, very thinly sliced
• 2 large carrots, thinly sliced
• 2 quarts Rich Turkey Stock
• 1/2 pound white button mushrooms, quartered
• 1 cup frozen baby peas, thawed
• Freshly ground pepper
• 1 1/4 pounds roast turkey, preferably dark meat, shredded (4 cups)

1. In a medium bowl, whisk the eggs with the milk, chives and parsley. Add the flour, cornmeal, cayenne, sage and 1 teaspoon of salt; stir until evenly moistened.
2. Heat 1 tablespoon of the oil in a large stockpot. Add the leeks and carrots and cook over moderate heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the stock and bring to a simmer. Cook over moderate heat until the carrots are tender, about 5 minutes.
3. Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the mushrooms and cook over high heat until browned, about 5 minutes. Add the mushrooms and the peas to the soup. Season with salt and pepper. Let simmer over moderate heat.
4. Spread 1/2 cup of the noodle batter onto the center of an inverted cake pan. Using a large offset spatula, scrape 1/4-inch strips into the soup, creating long, thin noodles. Repeat with the remaining batter. Gently stir the soup to separate the noodles and cook until tender, about 2 minutes. Add the turkey and cook just until hot, then serve.

eggs, milk, chives, parsley, flour, cornmeal, cayenne, sage, kosher salt, extravirgin olive oil, leeks, carrots, turkey stock, white button mushrooms, frozen baby peas, freshly ground pepper, turkey

Taken from www.myrecipes.com/recipe/vegetable-turkey-soup-with-cornmeal-noodles (may not work)