"TURKEY SOUP"

2 tablespoons butter
1 large onion, diced
3 large stalks celery, diced
2 medium carrots, diced
6 cups turkey stock
1 bay leaf
1/2 teaspoon dried thyme
1 1/2 pounds cooked turkey
1 cup corn
1 cup peas
2 small zucchini, diced
salt and pepper, to taste

Melt butter in a large saucepan over medium heat.  Add onions, celery and carrots.  Cook, stirring occasionally for 5 minutes.

Add turkey stock and bring to a boil.  Lower heat, add bay leaf and thyme.  Cook for 15 minutes.

Add turkey, corn, peas and zucchini.  Continue to cook for 5 minutes longer.  Season to taste with salt and pepper.  YIELD:  4 servings

**You can freeze this - just let cool and place in containers.  Thaw and re-heat in the microwave or on stovetop.