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Creamy Turkey Soup

Average: 5 (1 vote)
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  • Cook Time: 25 minutes

Directions

  1. 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.
  2. 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.

Ingredients

  • 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

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