1 chopped onion
2 Tbsp. butter or margarine
2 c. water
2 chicken bouillon cubes
2 c. diced, cooked turkey
1/2 c. celery tops and pieces
1 c. diced carrots
2 1/2 c. milk
2 Tbsp. flour
1 tsp. salt
1/8 tsp. black pepper

Cook onion in butter until tender. Add water, bouillon cubes, turkey and vegetables. Boil gently, covered, until vegetables are tender. Stir a little milk into the flour until mixture is smooth. Add remaining milk, salt and pepper. Add to soup. Simmer, stirring occasionally, to prevent sticking until soup is slightly thickened.