Ingredients
1 pound lean ground turkey2 medium onions, chopped1 tablespoon canola oil3 pounds potatoes, peeled and cut into 1-inch pieces3 medium carrots, sliced1 small head cabbage, chopped1 can (49-1/2 ounces) reduced-sodium chicken broth1 tablespoon prepared Dijon mustard1-1/2 teaspoons prepared horseradish3/4 teaspoon salt1/2 teaspoon pepper2 teaspoons cornstarch1 tablespoon cold water
Preparation
In a large soup kettle, cook turkey and onions in oil over medium heat until turkey is no longer pink; drain. Add the potatoes, carrots, cabbage, broth, mustard, horseradish, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender, stirring occasionally.
Combine cornstarch and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
