Curried Turkey Soup

1/4 c Onion; chopped
1/4 c Butter or margarine; melted
1 ts Curry powder
2 c Chicken broth
1 1/2 c water
1 c Potatoes; diced
1/2 c Carrots; diced
1/2 c Celery; diagonally sliced
1/4 ts Pepper
1 1/2 c Diced cooked turkey
1/2 (of 10 oz) package frozen French-style green beans
1 tb Parsley; chopped fresh

1/2 ts Oregano; dried, whole
3 tb All-purpose flour
2/3 c Half-and-half

Saute onion in butter in a Dutch oven until transparent. Stir in curry powder; cook 2 minutes. Add broth and next 5 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Stir in turkey, beans, parsley, and oregano. Continue cooking 15 minutes or until tender.

Combine flour and half-and-half; stir until smooth. Add to soup mixture, and cook until thickened. Yield: 6 servings.

Curried Turkey Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.