Creamy Turkey Soup

Fall is settling in as I am writing this and I needed a little comfort food. This ended up being almost stew like, but as rich as a cream soup.

  • 3 celery ribs, cut into 1/4-inch pieces
  • 10 tablespoons butter
  • 10 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper (I used a combo of white and green peppercorns – and don’t forget to grind them yourself!)
  • 1/2 teaspoon Lovage
  • 1/2 teaspoon each dried thyme, savory and parsley flakes (I actually had fresh parsley on hand and used about 1/4 cup)
  • 2-1/2 cups milk
  • 4 cups cubed cooked turkey
  • 5 medium carrots, cut into 1/4-inch pieces
  • 2 to 4 cups turkey or chicken broth
  • 10 ounces frozen peas
  • 10 ounces frozen corn
  • In a large kettle, saute 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.
  • Add peas and corn; cover and simmer for 15 minutes or until vegetables are tender

With the holidays coming, I know what I am doing with my turkey leftovers……

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