turkey pot pie soup recipe
leftover turkey is delicious in turkey pot pie, so i thought why not use it to make turkey pot pie soup
flour, turkey stock, fat free milk, large celery stalks, chopped onion, sliced cremini mushrooms, fresh ground pepper, chopped parsley, frozen peas and carrots, turkey better n boullion, medium, cooked turkey breast
- 1/4 cup flour
 - 2 cups turkey stock
 - 4 cups fat free milk
 - 2 large celery stalks
 - 1 1/2 cups chopped onion
 - 8 oz sliced cremini mushrooms
 - fresh ground pepper
 - 2 tbsp chopped parsley
 - 8 oz frozen peas and carrots
 - 1 tsp turkey better n boullion
 - 2 medium
 - 16 oz cooked turkey breast

- create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended.
 - set aside.
 - pour remaining broth and milk into a large pot and slowly bring to a boil.
 - add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion and return to a boil.
 - partially cover and simmer on low until vegetables are soft, about 20 minutes.
 - remove lid, add potatoes and cook until soft, about 5 minutes.
 - add turkey, and slowly whisk in slurry, stirring well as you add.
 - cook another 2 3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1/4 cup flour
- 2 cups turkey stock
- 4 cups fat free milk
- 2 large celery stalks
- 1 1/2 cups chopped onion
- 8 oz sliced cremini mushrooms
- fresh ground pepper
- 2 tbsp chopped parsley
- 8 oz frozen peas and carrots
- 1 tsp turkey better n boullion
- 2 medium
- 16 oz cooked turkey breast

 ### Assistant: The ingredients you'll need are:
- 1/4 cup flour
- 2 cups turkey stock
- 4 cups fat free milk
- 2 large celery stalks
- 1 1/2 cups chopped onion
- 8 oz sliced cremini mushrooms
- fresh ground pepper
- 2 tbsp chopped parsley
- 8 oz frozen peas and carrots
- 1 tsp turkey better n boullion
- 2 medium
- 16 oz cooked turkey breast


You can follows these steps to make the recipe:
- create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended.
- set aside.
- pour remaining broth and milk into a large pot and slowly bring to a boil.
- add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, boullion and return to a boil.
- partially cover and simmer on low until vegetables are soft, about 20 minutes.
- remove lid, add potatoes and cook until soft, about 5 minutes.
- add turkey, and slowly whisk in slurry, stirring well as you add.
- cook another 2 3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
- .

