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.