MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Vegetable Turkey Soup
Categories: Poultry, Vegetables, Herbs, Dairy, Mushrooms
Yield: 8 servings

6 tb Butter; in cubes
1/2 lb Sliced fresh mushrooms
5 md Carrots; chopped
1 lg Onion; chopped
3 Celery ribs; sliced
1/4 c A-P flour
1 ts (ea) dried thyme, savory,
- parsley flakes
1/4 ts (ea) white pepper * black
- pepper
10 c Chicken broth
3 c Uncooked wagon wheel pasta
2 c Cubed cooked turkey
1 c Half & Half cream

In a 6-qt. stockpot, heat butter over medium-high heat.
Add mushrooms, carrots, onion and celery; cook and stir
8-10 minutes or until tender. Stir in flour and
seasonings until blended; gradually stir in broth.

Bring to a boil. Stir in pasta. Reduce heat; simmer,
uncovered, 8-10 minutes or until pasta is tender. Stir
in turkey and cream; heat through (do not boil).

Nancy Beyer, Hayden Lake, Idaho

Makes: 8 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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