Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; chopped |
| 3 \N | Celery with leaves; cut into |
| 6 tablespoons | Butter or margarine |
| 6 tablespoons | All-purpose flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Each: pepper and garlic powd |
| ½ teaspoon | Each: dried thyme, savory & |
| 1½ cup | Milk |
| 4 cups | Cooked turkey; cubed |
| 5 mediums | Carrots; cut into 1/4\" slice |
| 1 cup | Turkey or chicken broth; 1-2 |
| 10 ounces | Frozen peas |
Recipe by: TASTE OF HOME DEC/JAN 1996 In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in the flour and seasonings ;gradually add milk, stirring constantly until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas; cover and simmer for 15 minutes or until vegetables are tender. Yield: 6-8 servings.