Turkey Soup Oriental
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2 cans (10-1/2 ounces each) cut asparagus tips
3 cups not fat or low fat chicken broth
1 can (4 ounces) no salt added sliced mushrooms
3/4 cup coarsely chopped yellow or white onion
2 tablespoons cornstarch
2 tablespoons cold water
1-3/4 cups chopped cooked turkey, combination of white and dark meat works well
1-3/4 cups shredded lettuce (Iceburg is okay but Romaine is good if really chopped fine. Spinach may also be substituted for the lettuce.)
Bacon, cooked and crumbled (optional)
Chinese noodles (optional)
Mushrooms, chopped (optional)
Drain asparagus, reserve liquid. In a large pot or kettle, combine asparagus liquid, broth, mushrooms and onion. Cover and simmer until onion is tender, about 7 minutes.
Blend the cornstarch into the water. Stir this into the broth mixture. Cook and stir until this becomes bubbly. Next, stir in turkey, asparagus and dash of pepper if desired. Turn heat to low, stir occasionally, about 3 minutes, until all is heated through.
Place lettuce or spinach in the bottom of each soup bowl, pour hot soup over lettuce.
May top with crumbled crisp bacon, Chinese noodles or a spoonful of freshly chopped mushrooms.
Kay Schriefer, Moline