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Creamy Turkey Soup                                Jan Peterson

1 large onion chopped                             3 pc. celery with leaves chopped

6 Tbsp. butter                                              6 Tbsp. flour

1 tsp. salt                                                      1/4 tsp. pepper

1/4 tsp. garlic                                               1 1/2 cups milk

1/2 tsp. ea.  thyme, savory and parsley flakes  4 cups cubed cooked turkey

5 medium carrots chopped                     2 cups chicken broth

1 pkg. 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.