Ingredients:
1 tbsp olive oil
2 tsp finely minced garlic
35 oz tomatoes, coarsely chopped -1 can
1 1/2 lb potatoes, scrubbed -preferably red or russet -cut into hunks
2 large carrots, peeled -cut into 4 to 5 drunks
3/4 lb small white onions, peeled -aboutl0
2 stalks celery, cut into 1/2-inch - slices
8 oz small white mushrooms
1 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1/2 tsp salt
2 turkey drumsticks, skinned -about 1 to 1 1/4 pounds each -or 1 drumstick and thigh; skinned -about 2 pounds total
10 oz fresh or frozen green peas, thawed
1 1/2 cup fresh or frozen corn, thawed
1/2 cup finely minced parsley
freshly ground black pepper, to taste
Instructions:
1. In pressure cooker, heat oil; sauté garlic 10 seconds. Add tomatoes,
potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves
and salt. Stand the 2 drumsticks, meaty side down, in the soup.
2. Lock cooker lid in place and, over high heat, bring to high pressure.
Adjust heat to maintain pressure and cook 12 minutes. Let the pressure drop
naturally, or reduce pressure with a quick-release method. Remove lid,
tilting it away from you to allow excess steam to escape.
3. Remove drumsticks from soup; cut meat from bone. Cut the meat into
1-inch chunks; return it to the pot. Discard the bone, or reserve it for
stock. Stir in the pas, corn and parsley; boil over medium heat until
cooked, about 3 to 5 minutes. Add salt and pepper to taste.
Makes 6 servings. Preparation time: About 45 minutes. Cooking time: About
15 minutes.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 6
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