2 tbsp. butter
1 cup finely chopped celery
1/4 cup minced onion
1/4 cup flour
2 cups turkey or chicken broth
2 cups milk (I use fat free evaporated milk)
1 cup grated fresh carrot
1-2 cups grated cheddar cheese (optional)
1 tsp salt
1/8 tsp. pepper
1-2 cups Turkey bits
2 tbsp. chopped parsley

Cook celery and onion in butter until soft but not brown, about 5 minutes. Remove from heat. Add flour. Blend thoroughly. Add broth and milk; cook, stirring constantly, until thickened. Add carrots and heat to boiling point. Add cheese and heat until melted. Season. Add turkey bits and parsley.