Creamy Turkey Soup Jan Peterson
1 large onion chopped
3 pc. celery with leaves chopped
6 Tbsp. butter
6 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
1 1/2 cups milk
1/2 tsp. ea. thyme, savory and parsley flakes
4 cups cubed cooked turkey
5 medium carrots chopped
2 cups chicken broth
1 pkg. frozen peas
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.