Creamy Turkey Soup/Gravy

Turkey is not just for Thanksgiving.  I love to cook a whole turkey or a turkey roast about once a month.  I cook it at 325 degrees in my roaster oven.  All I do is sprinkle minced garlic, salt, and pepper over it.   We will eat it for dinner one night and then I'll usually make soup with it the next night.  I freeze the rest of the leftovers.

I concocted this recipe as a way to secretly get my family to eat vegetables.  I have found that if I blend the cooked vegetables up and make them into a thick broth, my family will gobble it up.  If I leave them as chopped pieces, they will pick out what they think they don't like.

Ingredients:

4 cups chicken broth
2 cups chopped, cooked turkey
1 cup chopped mushrooms
1 cup chopped celery
1 cup chopped carrots
1 chopped onion
1 TBSP minced garlic

Directions:
Cook veggies in 2 cups chicken broth until tender.  Blend until smooth and add all ingredients together in crockpot.  Allow to simmer until ready to serve.

My husband and kids used it as a gravy over leftover mashed potatoes.  I'm not a big potato fan, so I had brown rice.  It was super delicious and everyone LOVED it!!!  They had no idea that it was FULL of vegetables.