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Creamy Turkey Soup

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Submitted by brewdaddy

YIELD

servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 1
LARGE LARGE ONIONS
chopped
3 3
EACH EACH CELERY STALKS
with leaves, cut into 1/4 inch pieces
6 9E+1
TABLESPOONS ML BUTTER
or margarine
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML THYME
dried *
½ 2.5
TEASPOON ML SAVORY
dried
½ 2.5
TEASPOON ML PARSLEY LEAVES
dried
1 ½ 355
CUPS ML MILK
4 946
CUPS ML TURKEY
cooked, cubed *
5 5
MEDIUM MEDIUM CARROTS
cut into 1/4 inch slices
1 237
CUP ML TURKEY BROTH
or chicken broth *
10 289
OUNCES ML/G GREEN PEAS
frozen

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 310 56% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 907mg 38%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 14g
Vitamin A 284% Vitamin C 19%
Calcium 17% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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