Creamy turkey soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 3 | 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 |
Directions
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.