Creamy Turkey Dijon Soup

1 Cup celery, chopped
1 Cup onion, thinly sliced
3 Tablespoons margarine
1 Garlic clove, minced
3 Tablespoons flour
1/2 Teaspoon salt
1/2 Teaspoon pepper
4 Cups milk
1/4 Cup Dijon mustard
2 Teaspoons chicken bouillon granules
2 Cups cooked turkey, cubed

In a 3 quart saucepan over medium-high heat, saut� celery and onions in margarine for 5 to 6 minutes or until celery is tender and onions are golden brown. Add garlic and saut� 1 to 2 minutes. Stir in flour, salt, and pepper, and cook 1-2 minutes. Remove from heat and slowly add milk, stirring constantly. Return to heat, stir in mustard and bouillon. Cook and stir 5-8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes.