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Turkey Soup

Makes 4-6 servings

• 4 tablespoons butter
• 2 cups diced onions
• 2 cups diced celery
• 2 cups diced carrots
• 6 cups chicken stock
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 8 cups diced cooked turkey

Melt butter in a large pot. Add the vegetables and saute for 15 to 20 minutes. Add the chicken stock. Bring to a boil, reduce heat and simmer for 15 minutes. Add the turkey and cook for 5 minutes more.

(From Executive Chef Miguel Martinez of The Palm Restaurant)

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