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Creamy Turkey Soup

Source: National Turkey Federation
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  24 servings
1 Pound celery, diced
1-1/2 Cups margarine
1 Cup onions, finely chopped
3 Cups flour
1/2 Teaspoon thyme, ground
1 Tablespoon salt
1/2 Teaspoon white pepper, ground
6 Quarts turkey broth, heated
1-1/2 Pounds pulled turkey or cooked turkey, light and dark meat, cubed
1 Quart milk, heated
1-1/2 Cups pimiento, chopped
1/4 Cup fresh parsley, chopped
As needed garlic croutons
Creamy Turkey Soup Recipe at
Cut celery into dice (1/4 inch). Melt margarine and saute celery and onions 5 minutes until vegetables are tender.

Stir flour and seasonings into vegetable mixture. Cook 5 to 6 minutes at medium heat.

Gradually wisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly.

Fold turkey into sauce and continue cooking 15 minutes.

Stir in milk, pimiento, and parsley. Continue cooking until a temperature of 160 degrees F is reached.

Serve each portion with garlic croutons, if desired.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/11/2009
Part of These Recipe Collections Find Similar Recipes »
 Thanksgiving Leftovers: Turkey Soups
Nutrition Facts per Serving
Yield:   24 servings
Calories: 301
Fat. Total: 17g
Protein: 14g
Carbohydrates, Total: 23g
Sodium: 1275mg
% Cal. from Fat: 51%
Cholesterol: 29mg
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