Title: Creamy Turkey Soup
Categories: Poultry Dec Toh Soup
Yield: 8 Servings

1	lg	Onion, chopped
3		Celery ribs with leaves, cut
		Into 1/4-inch pieces
6	tb	Butter or margarine
6	tb	All-purpose flour
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Garlic powder
1/2	ts	Ea dried thyme, savory and
		Parsley flakes
1 1/2	c	Milk
4	c	Cubed cooked turkey
5	md	Carrots, cut into 1/4-inch
		Pieces
1		To 2 cups turky or chicken
		Broth
1	pk	(10 oz) 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. Yield: 6-8 servings (2 quarts).

Taken from Taste of Home December/January 1996 issue

Enjoy!

From: Ssparks1

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