Saturday, December 4, 2010

Creamy Turkey Soup

As the warm weather is coming, so are soups!  We love soups in our house after a cold day, tonight soup is Creamy Turkey Soup.  I make this primarily with turkey, but you could certainly use chicken as well.  It starts with chopped vegetables and broth.  Then it becomes a yummy cream soup that can also be refrigerated and perfect for pot pie as well.

6 cups chicken broth
2 cups EACH finely diced carrots, celery, onions, and potato
2 cups 2% milk
1 12 oz. can evaporated milk
2 cups flour
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups diced cooked turkey meat

In a large stock pan, boil broth and vegetables until they can be pierced with a fork.  Turn the heat to medium.  Mix the flour into the cold milk and evaporated milk until there are no lumps.  Slowly pour the milk mixture into the broth.  Add the spices and turkey meat, and stir until soup thickens, about 20 mins.

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