Creamy Turkey Soup

Culinary Setting

Professional

Servings

Cuisine

American

Product

Cooked Turkey, Turkey Broth

1 lb celery, diced

1-1/2 c margarine

1 c onions, finely chopped

3 c flour

1/2 tsp thyme, ground

1 tsp salt

1/2 tsp white pepper, ground

6 qt TURKEY BROTH, heated

1-1/2 lbs PULLED TURKEY or COOKED TURKEY, light and dark meat, cubed

1 qt milk, heated

1-1/2 c pimiento, chopped

1/4 c fresh parsley, chopped

Garlic croutons As needed

Cut celery into dice (1/4 inch). Melt margarine and sauté 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 whisk 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.