Ingredients
¼cupflour
2cupsturkey stock
4cupsfat-free milk
2large celery stalks,chopped
1 ½cupsonion,chopped
8ozsliced cremini mushrooms,sliced
fresh ground pepper
2tbspparsley,chopped
8ozpeas and carrots,frozen
1tspTurkey Better Than Boullion,or more to taste
12ozpotatoes,2 medium-sized, peeled and cubed small
16ozturkey breast,cooked, diced small or shredded
Preparation
Create a slurry by combining ½ cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion, and return to a boil. Partially cover and simmer on low for about 20 minutes, or until vegetables are soft.
Remove lid, add potatoes and cook for about 5 minutes, until potatoes are soft.
Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2 to 3 minutes, until soup thickens.
Adjust salt and pepper to taste and serve. Enjoy!
