Creamy Turkey Soup

 

 

1
large onion, chopped
3
celery ribs with leaves, cut in 1/4 inch pieces
6
tablespoons butter
6
tablespoons flour
1
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon garlic powder
1/2
teaspoon dried thyme
1/2
teaspoon savory
1/2
teaspoon parsley flakes
1 1/2
cups milk
4
cups cubed cooked turkey
5
medium carrots cut into 14-inch pieces
1 to 2
cups turkey or chicken broth
1
package (10-ounces) frozen peas

 

 

In a large Dutch oven, sauté 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 2 quarts, 6-8 servings.

Recipe is from Taste of Home Magazine, Dec. 1995.