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Smoked Turkey Soup




  1. Cover bones and skin with water in large kettle. Add onions and celery. Bring to a boil; add peas and simmer for 2 to 3 hours.
  2. Remove bones and put the soup mixture through a colander. Return to heat and stir until smooth. Season to taste.

For thicker soup, make a roux of 1 tablespoon flour and 1/2 cup milk, and gradually stir into soup before serving.


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