Creamy Turkey Soup

Creamy Turkey Soup

Makes 24 servings

1 pound celery, diced
1-1/2 cups margarine
1 cup onions, finely chopped
3 cups flour
1/2 teaspoon thyme, ground
1 tablespoon salt
1/2 teaspoon white pepper, ground
6 quarts turkey broth, heated
1-1/2 pounds cooked turkey, light and dark meat, cubed
1 quart milk, heated
1-1/2 cups pimiento, chopped
1/4 cup fresh parsley, chopped
as needed garlic croutons

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 Fahrenheit is reached.

Serve each portion with garlic croutons, if desired.