Quick And Easy Curried Turkey Soup - cooking recipe

Ingredients

1 (10 ounce) package fresh Baby Spinach
3 tablespoons butter or 3 tablespoons margarine
2 cups onions, chopped
3 tablespoons all-purpose flour
2 1/4 teaspoons curry powder
2 (14 1/2 ounce) cans chicken broth
1 1/2 cups red potatoes, unpeeled and diced
3/4 cup carrot, peeled and diagonally sliced
3/4 cup celery, chopped
2 1/2 teaspoons fresh parsley, chopped
3/4 teaspoon rubbed sage
3 cups cooked turkey, chopped
2 cups half-and-half
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste

Preparation

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.