Instructions: In a large soup pot, bring stock to a boil. Add onion. Cook for two minutes, then add broccoli. Cook 3 to 4 minutes longer, until broccoli is tender crisp. Reduce heat to medium low. Add turkey, corn, salt and pepper. Simmer until heated through, then serve immediately.

Variation: For a creamy version, add 250 mL (1 cup) mashed potatoes and 125 g (4 oz) diced cream cheese when all other ingredients are simmering.

Heat until cheese melts.

Description: "Uses leftover turkey"

NOTES : this looks good to me - with rye bread!-)

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