© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c celery, chopped
1 c onion, thinly sliced
3 tbsp margarine
1 Large clove garlic, minced
3 tbsp flour
1/2 tsp salt
1/4 tsp white pepper
4 c skim milk
1/4 c Dijon-style mustard
2 tsp reduced-sodium chicken bouillon crystals
2 c COOKED TURKEY, cubed
French bread
In 3-quart saucepan, over medium-high heat, sauté celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and sauté 1 minute or until fragrant. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly.
Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 3 to 5 minutes. If desired, serve soup with sliced French bread.
233 Total Calories
9 g Total Fat
34 % Daily Total Fat
39 g Cholesterol
689 mg Sodium
17 g Total Carbohydrates
21 g Protein