From the Kitchen of:  Bonnie
Source:  Country Woman

 

1	pound	lean ground turkey
2	medium	onions, chopped
1	tablespoon	canola or vegetable oil
3	pounds	potatoes, peeled and cut into 1-inch pieces
3	medium	carrots, sliced
1	small	head cabbage, chopped
1	can (49-1/2 ounces)	reduced-sodium chicken broth
1	tablespoon	prepared Dijon mustard
1 1/2	teaspoons	prepared horseradish
3/4	teaspoon	salt
1/2	teaspoon	pepper
2	teaspoons	cornstarch
1	tablespoon	cold water

In a Dutch overn, cook turkery 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; stir into soup.
Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Yield:  10 servings (about 3 1/2 quarts)