Creamy Turkey Soup

Found in Taste of Home December/January 1996 issue, submitted by Bonnie Durkin. Good for using up leftover turkey.

• Ready In: 1 hr
• Serves: 6
• Yields: 2 quarts soup

Ingredients

• 1  large onion
• 3  celery ribs, with leaves
• 6  tablespoons butter
• 6  tablespoons flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon savory
• 1⁄2 teaspoon parsley flakes
• 1 1⁄2 cups milk
• 5  medium carrots
• 4  cups  cubed  cooked turkey
• 1 -2  cup turkey broth
• 1 (10 ounce) package  frozen peas

Directions

1. Chop onion and celery.
2. Add to a large kettle and saute in butter until tender, about 10 minutes.
3. Stir in the next 7 ingredients.
4. Gradually add milk, stirring constantly until thickened.
5. Chop carrots into 1/4 inch pieces and add to soup along with the turkey.
6. Add enough broth for soup to reach desired consistency.
7. Cover and simmer for 15 minutes.
8. Add peas and cover and simmer until vegetables are tender about another 15 minutes.