Creamy Turkey Soup

• 3 c. chopped leftover turkey
• 8 c. turkey broth
• 1 (12 oz.) can evaporated milk
• 2/3 c. flour
• 1 lb. small (1 to 1 1/2-inch) new potatoes
• 4 stems celery, finely chopped
• 1 bunch green onions, finely chopped
• 4 carrots, finely chopped
• 1 tsp. salt
• 1 tsp. white pepper
• 1 tsp. thyme
• 1/2 tsp. sage

1. Bring turkey broth to a boil in a large pot.
2. Add potatoes, carrots and celery and cook for about 20 minutes or until potatoes are almost tender.
3. Add leftover turkey, green onions, salt, pepper, thyme and sage; stir well and return to a boil.
4. Cook over medium heat for another 5 minutes.
5. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer.
6. Blend milk mixture into soup.
7. Cook, stirring constantly, until thickened (approximately 8 to 10 minutes).
8. Serve hot.

leftover turkey, turkey broth, milk, flour, potatoes, celery, green onions, carrots, salt, white pepper, thyme, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21484 (may not work)