- Cooking time:
- 25 minutes
6 tablespoons butter
1 large onion, chopped
3 celery stalks with leaves, cut into 6-mm slices
6 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon savoury
½ teaspoon parsley flakes
1½ cups milk
4 cups cubed, cooked turkey
5 medium carrots, cooked into 6-mm slices
1½ cups turkey or chicken stock
1 package frozen peas
- In a Dutch oven or soup pot over medium heat, melt butter. Add onion and celery and sauté 4 minutes or until tender. Stir in flour, salt, pepper, garlic, thyme, savoury and parsley and cook until bubbling. Gradually add milk, stirring constantly until thickened.
- Add turkey and carrots, then add stock until soup is desired consistency and bring to boil. Reduce heat and simmer, covered, 15 minutes. Add peas and simmer, covered, 5 minutes, or until vegetables are tender.
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