Souplantation'S Creamy Herbed Turkey Soup - cooking recipe

Ingredients
    8 cups water
    1 1/2 cups carrots, 1/4-inch diced
    1 1/2 cups celery, 1/4-inch diced
    1/2 lb butter or 1/2 lb margarine
    2 tablespoons minced garlic
    2 cups yellow onions, 1/4-inch diced
    1 cup celery, 1/4-inch diced
    1 cup carrot, 1/4-inch diced
    1 1/2 cups white flour
    8 cups water
    5 tablespoons turkey base
    6 cups water
    1 1/2 teaspoons kosher salt
    1 1/4 teaspoons ground black pepper
    1 teaspoon dried sage
    1 teaspoon dried marjoram
    1/2 teaspoon dried rosemary
    1/2 teaspoon dried thyme
    2 cups heavy cream
    1/2 cup chopped Italian parsley
    1/3 cup diced dried cranberries
    1 lb cooked turkey breast, cut into bite size pieces
Preparation
    Heat 8 cups water to a boil. Cook the 1 1/2 cups carrots and 1 1/2 cups celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup.
    In a pot, melt the 1/2 pound butter. Add the 2 tablespoons garlic, 2 cups onion, 1 cup carrot & 1 cup celery. Saute for 5 minutes. Stir in 1 1/2 cups flour and continue to cook for 5 minutes on low-medium heat.
    Add the 8 cups water and 5 tablespoons turkey base. Blend with a hand held mixer until smooth.
    Add 6 cups water, salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.
    Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.
    At Souplantation/ Sweet Tomatoes, this is served with stuffing - I just use \"instant\" stuffing. Tasty business!

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