| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Restaurant, Soup | 1 | Servings | |
INGREDIENTS
| 1 | Carrot, diced | |
| 2 | Onions, diced | |
| 1 | Stalk celery, diced | |
| 6 | T | Butter |
| 2 | T | Flour |
| 3 | c | Turkey broth |
| 1 | Bay leaf | |
| 1 | c | Milk, heated |
| 1/2 | c | Turkey meat, diced |
| Salt and pepper to taste |
INSTRUCTIONS
Saute diced vegetables in butter in a large saucepan. Add flour and cook 8 to 10 minutes, being caretul not to brown. Add broth gradually, stirring until slightly thickened and smooth. Add bay leaf, simmer 30 minutes, then remove bay leaf. Add heated milk and diced turkey meat. Season with salt and pepper. Serve. Source: Dining In_Portland, A Collection of Gourmet Recipes for Complete Meals from Portland's Finest Restaurants by Muriel Bevilacqua Logan and Emily Crumpacker, 1979. Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 5/31/97 Recipe by: Huber's Restaurant, Portland, Oregon Posted to MC-Recipe Digest V1 #630 by Badams <adamsfmle@sprintmail.com> on May 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1045
Calories From Fat: 696
Total Fat: 78.8g
Cholesterol: 202.7mg
Sodium: 2553.7mg
Potassium: 1741.7mg
Carbohydrates: 58.5g
Fiber: 7.6g
Sugar: 27.5g
Protein: 28.9g