Creamy Turkey Soup

In a 6-quart slow cooker combine potatoes, mushrooms, onion, and celery. Top with turkey. Add broth, thyme, and pepper.

Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

Transfer turkey to a cutting board; use two forks to pull turkey apart into shreds. Return to cooker. In a small bowl stir together evaporated milk and cornstarch; stir into mixture in cooker. If using low-heat setting, turn cooker to high-heat setting.

Cover and cook for 45 to 60 minutes more or until bubbly on edges. Stir in green onions and lemon juice.

If desired, serve topped with nuts and/or cranberries.