1 cup celery chopped 1 cup onion thinly sliced 3 Tbs margarine 1 Large clove garlic minced 3 Tbs flour 1/2 tsp salt 1/4 tsp white pepper 4 cups skim milk 1/4 cup Dijon-style mustard 2 tsp reduced-sodium chicken bouillon crystals 2 cups cooked turkey cubed French bread
In 3-quart saucepan, over medium-high heat, saute celery and onions in margarine 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saute 1 to 2 minutes. Stir in flour, salt and pepper and cook 1 to 2 minutes. Remove pan from heat and slowly add milk, stirring constantly.
Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly.
Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread.