1 cup chopped celery
1 cup chopped onion
1 large garlic clove, minced
3 tablespoons flour
½ teaspoon salt
¼ teaspoon white pepper
4 cups skim milk
¼ cup Dijon mustard
2 teaspoons reduced sodium chicken bouillon granules
2 cups cooked turkey, cut into ½ to ¾-inch cubes
French bread (optional)

In a 3-quart saucepan, over medium high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly.

Return pan to medium-high heat, stir in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread.

APPROXIMATE NUTRIENT CONTENT PER SERVING:
233 calories; 21 gm protein; 9 gm fat; 17 gm carbohydrate; 689 mg sodium; 39 mg cholesterol