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1 large Onion, Chopped
3 stick Celery, Cut Up
6 tablespoon Butter
6 tablespoon Flour
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic, Powdered
½ teaspoon Thyme
½ teaspoon Savory
1½ cup Milk
4 cup Turkey, Cooked & Diced
5 medium Carrots, Cut Into 1/4" or 0.5cm Pieces
1 cup Chicken Broth
10 ounce Peas, Frozen
In a large kettle, saute onion and celery in butter until tender, 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 15 minutes. Add peas; cover and simmer 15 minutes or until vegetables are tender.
3 stick Celery, Cut Up
6 tablespoon Butter
6 tablespoon Flour
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic, Powdered
½ teaspoon Thyme
½ teaspoon Savory
1½ cup Milk
4 cup Turkey, Cooked & Diced
5 medium Carrots, Cut Into 1/4" or 0.5cm Pieces
1 cup Chicken Broth
10 ounce Peas, Frozen
In a large kettle, saute onion and celery in butter until tender, 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 15 minutes. Add peas; cover and simmer 15 minutes or until vegetables are tender.