Turkey Mushroom Soup

1 cup diced cooked turkey

2 cups chicken broth

1/2 medium onion diced

1/4 cup chopped celery

1 cup mushrooms

1 teaspoon of salt

1/4 teaspoon of ground black pepper

2 tablespoons of flour

1 cup milk

Combined all the ingredients except the flour and the milk in a 2 quart pan.

Bring to a boil, then lower heat to a simmer and cook until the vegetables are tender.

Stir the flour into the cold milk first then add milk and flour mixture to the soup, stirring to prevent lumps. Stir and cook for a few more minutes until thickened and heated through.

This is a great soup to make with leftover Thanksgiving turkey. Perfect for 2 people