Quick and Easy Curried Turkey Soup

Recipe by Bayhill
READY IN: 50mins
SERVES: 4
YIELD: 11 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
  • In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
  • Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
  • Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
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