Creamy Vegetable Turkey Soup

• 6 tablespoons butter, cubed
• 1/2 pound sliced fresh mushrooms
• 5 medium carrots, chopped
• 1 large onion, chopped
• 3 celery ribs, sliced
• 1/4 cup all-purpose flour
• 1 teaspoon each dried thyme, savory and parsley flakes
• 1/4 teaspoon white pepper
• 1/4 teaspoon pepper
• 10 cups chicken broth
• 3 cups uncooked wagon wheel pasta or other large shaped pasta
• 2 cups cubed cooked turkey
• 1 cup half-and-half cream

1. 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.
2. 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).

butter, mushrooms, carrots, onion, celery, allpurpose, thyme, white pepper, pepper, chicken broth, uncooked wagon wheel pasta, turkey, cream

Taken from www.tasteofhome.com/recipes/creamy-vegetable-turkey-soup/ (may not work)