In a large kettle, saute 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. Yield: 6-8 servings. Recipe by: TASTE OF HOME DEC/JAN 1996 Posted to EAT-L Digest by Bob & Carole Walberg
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 6|
|Calories from Fat: 348 (57%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 187.1mg||58 %|
|Sodium 320.5mg||11 %|
|Potassium 679.7mg||18 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 16.3g|
|Protein 43.9g||63 %|
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Calories per serving: 611
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