4 cups of chicken broth

1 quart of half & half

6 tablespoons butter

2 tablespoons flour

2 stalks of celery

2 carrots

1 small onion

Approx. 2 cups turkey meat (dark and white)

2 cups apple sauce

1/2 cup of canned sweet yellow corn (optional)

1 teaspoon rosemary (or more to taste)

Finely chop celery, carrots, and onions. Lightly saute the above ingredients in 3 tablespoons of butter and set aside. Melt the remaining butter and slowly add flour to make a creamy paste, adding more butter if needed. Over medium heat, heat broth and slowly add flour mixture, stirring constantly. Add rosemary. Add carrots, celery, and onion. Slowly add half & half, stirring constantly. The soup should be simmering this whole time over medium heat. Add applesauce, stirring well. Chop turkey and add to soup. Add corn. Let soup simmer for at least 30 minutes. If the soup appears too thick, milk may be added.