2 cups cooked turkey or chicken, cut into half-inch cubes
2 cups cold milk
1/4 cup cornstarch
In five-quart saucepan over medium-high heat, saute celery and onions in margarine 2 to 3 minutes until vegetables are tender crisp. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low.
Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey or chicken. In medium bowl gradually add milk to cornstarch. Stir mixture into soup.
Increase heat to medium and cook six to eight minutes until mixture thickens. Enjoy!
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach