Taste of Home
Creamy Turkey Soup
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
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
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1 large onion, chopped
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3 celery ribs with leaves, cut into 1/4-inch pieces
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6 tablespoons butter
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6 tablespoons all-purpose flour
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1 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder
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1/2 teaspoon each dried thyme, savory and parsley flakes
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1-1/2 cups milk
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4 cups cubed cooked turkey
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5 medium carrots, cut into 1/4-inch pieces
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1 to 2 cups turkey or chicken broth
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1 package (10 ounces) frozen peas
Directions
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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.
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2.
Add peas; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts
1 cup: 300 calories, 14g fat (7g saturated fat), 82mg cholesterol, 636mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 26g protein.
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