|
Creamed Turkey Soup
2 tbsp. butter or margarine
1 onion, minced
2 (13 3/4 oz.) cans chicken broth
3 c. diced potatoes
2 c. cubed cooked turkey
1 (10 oz.) pkg. frozen peas & carrots
2 tsp. salt
1/2 tsp. pepper
1/8 tsp. rubbed sage
1 c. half and half
1 c. milk
In large Dutch oven over medium high heat, in hot butter or
margarine, cook onion until tender. Add chicken broth and potatoes
and cook for 20 minutes. Stir in turkey, peas and carrots, salt,
pepper and sage; cook 10 minutes or until vegetables are tender.
Stir in half and half and milk. Heat through.
6 servings.
|
