1 lb turkey
1 cup carrots chopped into small circles
1 tbsp butter
1 Tsp Parsley
1 Tsp Basil
3 cups chicken broth
3 tbsp butter
1/4 cup flour
1 cup milk
8 oz cheese
Cook turkey until no longer pink.
Add onion, carrots, potatoes and butter and cook until the vegetables are softened.
Add parsley, basil and chicken broth, stir together and continue to cook on low.
In a small saucepan, make a roux by melting the remaining butter and then adding the flour. Cook until bubbly then slowly add the milk and cook until thickened.
Add roux to broth and vegetable pot and cook until heated through. Add cheese, stir until melted, serve and enjoy!