Turkey Medallions and Sweet Potato Soup
Ingredients
| 2 |
Medium sweet potatoes, peeled and cubed |
| 2 ½ cups |
Chicken stock |
| 1 can (14-3/4 ounces) |
Cream-style corn |
| 1 tbsp. |
Fresh sage, minced |
| 1/4 tsp |
Pepper |
| 1 tbsp. |
Cornstarch |
| 1 cup |
Milk |
| 5 oz. |
Turkey Medallions |
Directions
- 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.
- Serve.
