_6 servings_
1 small onion, chopped
2 tablespoons butter or margarine
2 cups water
2 chicken bouillon cubes
2 cups cooked turkey, diced
½ cup celery tops and pieces
1½ cups diced potatoes
1 cup diced carrots
2½ cups milk
2 tablespoons flour
1 teaspoon salt
⅛ teaspoon pepper
Cook onion in fat until tender. Add water, bouillon cubes, turkey, and
vegetables.
Boil gently, covered, until vegetables are tender.
Stir a little of the milk into the flour until mixture is smooth; add
remaining milk, salt, and pepper. Add milk mixture to soup.
Simmer, stirring occasionally to prevent sticking, until soup is
slightly thickened.
_Variation_
_Chicken-vegetable soup._—Use chicken instead of turkey, and chicken
broth instead of water and bouillon cubes.
_Menu suggestion_
Serve with a cucumber salad, toast, and cherry pie.