Creamy Turkey Soup
yellow squash, diced
leftover shredded turkey
Sautee onions, celery, carrots in a little olive oil for 5-10 minutes
Add butter. When melted, add flour and cook 1-2 minutes.
(skim fat off turkey stock first) Whisk in turkey stock a little at a time to work the flour mixture into it and thicken the stock.
Add potatoes, zucchini, yellow squash, bay leaves and basil. Bring to low boil until potatoes are tender.
Add evaporated milk. Salt and pepper to taste. If using homemade turkey stock, it will need quite a bit of salt.
This is not necessary, but to make the soup even hardier, add in any leftover shredded turkey you have on hand. So good!