Turkey Medallions and Sweet Potato Soup
||Medium sweet potatoes, peeled and cubed
|2 ½ cups
|1 can (14-3/4 ounces)
||Fresh sage, minced
- Combine sweet potatoes and stock in a large saucepan. Bring to a boil. Reduce heat; cook, covered, 10–15 minutes or until sweet potatoes are tender.
- Add corn, sage and pepper; heat through.
- In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir 1–2 minutes or until thickened.
- Stir in turkey medallions and heat through.