By Jude Teal

Creamy Broccoli and Dijon Turkey Soup

Servings: 6

1 cup sliced celery

1 cup chopped onion

2 tablespoons no-trans-fat buttery spread, butter or margarine

1 clove garlic, crushed or 1/8 teaspoon powdered

3 tablespoons all-purpose flour

4 cups 1 percent or regular milk

1/4 cup Dijon mustard

2 teaspoons sodium-free chicken bouillon granules

2 cups roasted turkey, skin removed and diced small

2 cups broccoli flowerettes, fresh or frozen, cooked and drained

In a 3-quart saucepan, over medium heat, saute the onion and celery in the buttery spread for about 5 minutes or until onions are transparent, stirring occasionally. Add crushed garlic and stir an additional minute.

Stir in flour, cook for 2 minutes. Remove from heat; slowly pour in milk, stirring constantly. Return to heat and add Dijon and garlic powder if used. Cook until thickened and bubbly, about 6 to 8 minutes. Stir in the turkey and broccoli and cook 2 minutes or so for turkey and broccoli to heat.

218 calories; 8g fat; 16g carbohydrates; 298mg sodium

This time of year, we are often bound by tradition. Before we remember the actual reason for our holiday on Thursday, we begin to think about sweet potatoes, pumpkins, cranberries and turkey. But, if it wasn’t for the fact that the Pilgrims were thankful, who knows what we would be eating in two days?

Spam and Twinkies? No thank you!

Instead, most menus will start with turkey, a healthy and relatively lean poultry. And, since it’s usually a “big” bird, there will be leftovers — something else to be thankful for.

And, one more thing I am thankful for, Old What’s His Name who will do the dishes (or else).

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