Creamy Dijon Turkey Soup
|Chopped celery||1 Cup (16 tbs)|
|Sliced onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Pepper white||1⁄4 Teaspoon|
|Skim milk||4 Cup (64 tbs)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Reduced sodium chicken bouillon granules||2 Teaspoon|
|Cubed cooked turkey||2 Cup (32 tbs) (3/4 Inches Cube)|
In 3-quart saucepan, over medium-high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown.
Add garlic and saute 1 to 2 minutes.
Stir in flour, salt and pepper and cook 1 to 2 minutes.
Remove pan from heat and slowly add milk, stirring constantly.
Return pan to medium-high heat.
Stir in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly.
Stir in turkey and heat 1 to 2 minutes.