Curried turkey soup - sl 12/86
6 servings
Ingredients
| Quantity | 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 |
Directions
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