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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Chicken & Turnip Stew
      Yield: 4 Servings
  2 1/2 lb Chicken
      2    Carrots
      2    Leeks; white part only
      2 sm Onions
      6 c  Water
  2 1/4 ts Salt
      5    White peppercorns
  2 1/4 lb Turnips; peeled and thinly
           .. sliced
      2    Shallots; halved
      1 c  Finely chopped parsley
    1/8 ts Pepper
  Simmer chicken with 1 carrot, 1 leek, water, 2
  teaspoons salt and peppercorns 1 hour or until
  chicken is tender, skimming as needed during first
  30 minutes of cooking. Remove chicken from broth
  and discard vegetables. Cook turnips, shallots,
  remaining carrot, leek, and onion in broth until
  tender. Remove chicken meat from bone and cut into
  good sized chunks. Remove pan from heat. Stir
  chicken pieces and parsley into soup. Season with
  1/8 teaspoon sea salt and pepper. Serve with
  slices of hearty rye bread.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:14:24 EDT