Creamy Turkey Dijon Soup and Panini

 

Last night we had that turkey breast so tonight we had Turkey Dijon Soup. I liked the soup better than last night's turkey breast, but enough about me and turkey. This soup was suggested by Chris. When we were dating we worked at a restaurant, Nancy Lee's. She made an incredible Turkey Dijon Soup. I had never made the soup before so I googled it and found this recipe. Chris said it was very good, and he loved Nancy Lee's soup, so that was a nod of approval for me!

Creamy Dijon Turkey Soup

1 cup celery chopped
1 cup onion thinly sliced
3 Tbs margarine
1 Large clove garlic minced
3 Tbs flour
1/2 tsp salt
1/4 tsp white pepper
4 cups skim milk
1/4 cup Dijon-style mustard
2 tsp reduced-sodium chicken bouillon crystals
2 cups cooked turkey cubed
French bread

1. In 3-quart saucepan, over medium-high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly.

2. Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes.

The panini were made with Roasted Red Pepper, Arugula and Provolone cheese.

Did I mention that Archie loves turkey...