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Creamy Dijon Turkey Soup
Serves: 6
Directions
- In large saucepan on medium heat melt butter. Add onion, celery, carrot and garlic. Cook 5 minutes until onion is softened, stirring occasionally.
- Stir in flour, salt, and pepper. Cook 1 minute to cook flour.
- Remove pan from heat. Slowly add milk, stirring constantly. Return pan to medium-high heat.
- Stir in mustard, bouillon and thyme. Cook 5 to 8 minutes or until mixture is thickened and bubbly, stirring occasionally.
- Add turkey; cook, uncovered, for about 2 minutes or until hot.
- *For preparation by a food preparation establishment only, according to the food code or equivalent.
Ingredients
| 3 Tbsp | Butter |
| 1 Cup | Onion, thinly sliced |
| 1 Cup | Celery, chopped |
| 1 Cup | Shredded Carrots |
| 1 Clove | Garlic, minced |
| 3 Tbsp | Flour |
| 2 Cups | Cooked, JENNIE-O TURKEY STORE® Oven Roasted Turkey Breast, diced |
| 1/2 tsp | Salt |
| 4 Cups | Milk |
| 1/4 Cup | Dijon Mustard |
| 2 tsp | Chicken Bouillon |
| 1 tsp | Chopped Fresh Thyme |
Product used in this recipe can be found in the product section below
