Cook Time: 10 minutes
Ingredients:
- 1 cup sliced onion, about 1 medium onion
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons sweet paprika
- 1/2 teaspoon salt
- 1 cup chicken broth
- 2 egg yolks, lightly beaten
- 1 cup sour cream
- 2 cups cooked diced turkey
- 1 can (4 ounces) sliced mushrooms, drained
- hot buttered noodles or rice
Preparation:
In a saucepan, cook onion in butter until softened. Blend in flour, paprika, and salt; stir until smooth and bubbly. Gradually stir in chicken broth. Continue to cook, stirring constantly, until mixture is thickened and bubbly; cook for 1 minute longer. Stir a small amount of the hot mixture into the egg yolks; return to hot mixture in saucepan and stir well. Cook over low heat for 1 minute longer. Sir in sour cream until well blended; add turkey and mushrooms. Heat slowly until hot; do not boil. Serve over hot buttered noodles or rice.Leftover turkey recipe serves 4 to 6.
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