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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois Ingredients:
1 large onion, chopped |
3 celery ribs with leaves, cut into 1/4-inch pieces |
6 tablespoons butter |
6 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/2 teaspoon each dried thyme, savory and parsley flakes |
1-1/2 cups milk |
4 cups cubed cooked turkey |
5 medium carrots, cut into 1/4-inch pieces |
1 to 2 cups turkey or chicken broth |
1 package (10 ounces) frozen peas |
Directions:
1. In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes.
2. Add peas; cover and simmer for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).
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