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Cream of Turkey Soup

1 Carrot, diced
2 Onions, diced
1 Stalk celery, diced
6 tb Butter
2 tb Flour
3 c Turkey broth
1 Bay leaf
1 c Milk, heated
1/2 c Turkey meat, diced
Salt and pepper to taste


Saute diced vegetables in butter in a large saucepan.

Add flour and cook 8 to 10 minutes, being caretul not to brown.

Add broth gradually, stirring until slightly thickened and smooth.

Add bay leaf, simmer 30 minutes, then remove bay leaf.

Add heated milk and diced turkey meat. Season with salt and pepper. Serve.


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