Well we have leftover Turkey and Chris had a request. Dijon Turkey Soup. Perfect. I love anything with Dijon mustard. This is a variation on a recipe I found on the Jennie-O site. I made a large pot of Chicken Broth yesterday so I used that in place of the bullion and reduced the amount of milk.
3 Tbsp Butter
1 Cup Onion, Chopped
1 Cup Celery, chopped
1 Cup Carrots, chopped
3 Tbsp Flour
2 Cups Roasted Turkey Breast, diced
1/2 tsp Salt
1/4 tsp White Pepper
2 Cups Milk
2 Cups Chicken Broth
1/4 Cup Dijon Mustard
1 tsp Chopped Fresh Thyme
In large saucepan on medium heat melt butter. Add onion, celery,and carrot. 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 and chicken broth, stirring constantly. Return pan to medium-high heat.
Stir in mustard 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.
This was delicious!