Creamy Turkey Soup
1 large onion -- chopped 3 ribs celery with leaves -- cut into 1/4" 6 Tablespoons butter or margarine 6 Tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon each: pepper and garlic powder 1/2 teaspoon each: dried thyme, savory & parsley 1 1/2 cups milk 4 cups cooked turkey -- cubed 5 medium carrots -- cut into 1/4" slices 1 cup turkey or chicken broth -- 1-2 cups 10 ounces frozen peas Method 1. In a large kettle, saute onion and celery in butter until tender, about 10 minutes. 2. Stir in the flour and seasonings ;gradually add milk, stirring constantly until thickened. 3. Add turkey and carrots. 4. Add enough broth until soup is desired consistency. 5. Cover and simmer for 15 minutes. 6. Add peas; cover and simmer for 15 minutes or until vegetables are tender. 7. Yield: 6-8 servings. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
