Turkey Soup
2 c. cubed vegetables (we use peas, carrots, celery, potatoes, and onion)
1/2 c. butter (divided)
1 can vegetable broth
1 can chicken broth
3/4 c. flour
2-3 chicken bullion cubes
Turkey meat (cooked and shredded)
2 c. milk
2 c. half and half
Salt & Pepper to taste
1/2 t. dill weed
1/4-1/2 t. garlic salt
Saute onion,celery, & 1/2 of the stick of butter in small saucepan. Add onion/celery to soup pot when tender.
Cook vegetables, the rest of the butter, and broth until done. Add chicken bullion cubes and spices to taste. Add the turkey meat. Whisk flour and milk mixture together in a small bowl. Once stirred well, add to the soup. Add the turkey meat. Lastly, add the half and half. (We like thick and creamy soups. If you prefer it a little more watered down, or you need to feed an Army, just add water!)
Every year after Thanksgiving we find time to make this wonderful soup. Enjoy!
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