1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoon butter or margarine
6 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme, savory and parsley flakes
1 1/2 cup milk
4 cup cubed cooked turkey
5 medium carrots, cut into 1/4-inch
1 cups turkey or chicken (1 to 2) broth
1 packet (10 ounce) frozen peas
In a large kettle, sauté onion and celery in butter until tender, about 10 minutes. Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. Add peas; cover and simmer for 15 minutes or until vegetables are tender.
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