Creamy Turkey Soup
|Onion||1 Large, chopped|
|Celery stalks with leaves||3 , cut into 1/4 inch pieces|
|All purpose flour||6 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried savory||1⁄2 Teaspoon|
|Dried parsley flakes||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Cubed cooked turkey||4 Cup (64 tbs)|
|Carrots||5 Medium, cut into 1/4 inch pieces|
|Turkey broth/Chicken broth||2 Cup (32 tbs)|
|Frozen peas||10 Ounce (1 Package)|
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.