1 med. onion, chopped fine
2 c. turkey broth
1 c. sliced celery
1 c. cooked turkey pieces
1 1/2 c. milk or half and half
1 tsp. salt
1/4 tsp. paprika
2 tbsp. butter
2 c. diced potatoes
1 c. diced carrots
1 (17 oz.) can cream corn
1 tsp. parsley flakes
1/4 tsp. pepper
1/4 tsp. ginger

In large saucepan, saute onion in butter until tender. Add broth and bring to a boil. Add potatoes, celery, and carrots and reduce heat. Cover and simmer until vegetables are tender, about 15 minutes. Now add remaining ingredients and heat thoroughly. This recipe makes about 2 quarts.