Ingredients
| 1 | lg. onion, chopped | | 3 | ribs celery, with leaves, cut into 1/4-inch slices | | 6 tbsp. | butter or | | margarine | | 6 tbsp. | all-purpose flour | | 1 tsp. | salt | | 1/4 tsp. | pepper | | 1/4 tsp. | garlic powder | | 1/2 tsp. | dried thyme | | 1/2 tsp. | savory | | 1/2 tsp. | parsley | | 1-1/2 cup | milk | | 4 cups | cooked turkey, cubed | | 5 | md. carrots, cut into 1/4-inch slices | | 1 cup | turkey or | | chicken broth | | 1 pkg. (10 oz.) | frozen peas |
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Instructions
In a large kettle, sauté 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 untilsoup is desired consistency. Cover and simmer for 15 minutes. Add peas; cover and simmer for 15 minutes or until vegetables are tender.
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