Creamy Turkey Soup

      1 large onion, chopped

      3 celery ribs with leaves, cut into 1/4 inch pieces

      6 tablespoons butter or margarine

      6 tablespoons all-purpose flour

      1 teaspoon salt

   1/4 teaspoon pepper

   1/4 teaspoon garlic powder

   1/2 teaspoon each - dried thyme, savory & parsley flakes

1 1/2 cups milk

     4 cups cubed cooked turkey

     5 medium carrots, cut into 1/4 inch pieces

1 - 2 cups turkey or chicken broth

     1 package (10 oz.) frozen peas

In a large kettle, saute the 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.  

Yields: 6 to 8 servings.