Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | Onion; chopped |
¼ cup | Butter or margarine; melted |
1 teaspoon | Curry powder |
2 cups | Chicken broth |
1½ cup | ;water |
1 cup | Potatoes; diced |
½ cup | Carrots; diced |
½ cup | Celery; diagonally sliced |
¼ teaspoon | Pepper |
1½ cup | Diced cooked turkey |
½ each | (of 10oz) package frozen French-style green beans |
1 tablespoon | Parsley; chopped fresh |
½ teaspoon | Oregano; dried, whole |
3 tablespoons | All-purpose flour |
⅔ cup | 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.
Jamie Freeman of Florida, in December, 1986"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-11-95