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Creamy Turkey Soup

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 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).




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