Recipe: Turkey Vegetable Soup with Homemade Croutons (using leftover turkey)

TURKEY VEGETABLE SOUP WITH HOMEMADE CROUTONS

1 small onion, chopped
2 tablespoons butter or margarine
2 cups water
1 cup leftover turkey gravy
2 cups diced cooked turkey
1/2 cup celery tops and pieces
1 1/2 cups diced potatoes
1 cup diced carrots
2 1/2 cups milk
2 tablespoons flour
1 teaspoon salt (or to taste)
1/8 teaspoon freshly-ground black pepper
FOR THE HOMEMADE CROUTONS:
6 slices bread
4 tablespoons softened butter or margarine, at room temperature
1/4 teaspoon garlic salt (or a small amount of pureed garlic)
paprika (for sprinkling)

In a Dutch oven, saute onion and butter or margarine until tender but not browned.

Add water, gravy, turkey, and vegetables. Stir over medium heat to blend. Boil gently, covered, until vegetables are tender.

Stir in a small amount of the milk into the flour. When smooth, stir in remaining milk, salt, and pepper.

Add milk mixture to the hot soup. Simmer. Stir occasionally to prevent sticking until soup is slightly thickened.

Serve in large, deep soup bowls with Homemade Croutons or a simple bread.

TO MAKE THE HOMEMADE CROUTONS:
Preheat an oven to 300 degrees and set out a medium baking sheet.

Trim crusts of bread. Blend butter or margarine with garlic salt or puree. Spread on both sides of bread. Cut slices of bread into cubes; place them on baking sheet and sprinkle with paprika. Bake until crisp and golden brown, 20 to 30 minutes. Serve piping hot with the soup.

Servings: 6
Source: The Many Blessings Cookbook by Jane Watson Hopping