TURKEY VEGETABLE SOUP - A Website "Bonus" Recipe!

INGREDIENTS

4 tablespoons butter
2 medium onions, chopped
2 tablespoons unbleached all-purpose flour
1/2 teaspoon curry powder
4 cups (32 ounce container) turkey cooking stock or chicken broth, preferably organic
1 1/2 cups diced red-skinned potato (leave skin on)
1 cup thinly sliced (julienne) carrots
1 cup thinly sliced celery (cut celery in half lengthwise, then thinly slice horizontally)
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 teaspoon (generous) chopped fresh sage (or 1/2 teaspoon dried sage) - fresh is better!!
2 cups diced cooked turkey (all white meat or combo white & dark meat)
1/2 cup half and half
1 10-ounce package frozen chopped spinach
1 teaspoon Herbamare (or salt)
1/2 teaspoon ground black pepper

Melt butter in a large pot (or Dutch oven) over medium heat. Add onions and saute until transparent, stirring occasionally. Stir in the flour and curry powder and cook for several minutes.

Add the stock/broth, potatoes, carrots, celery, parsley and sage. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Uncover and add turkey, half and half and frozen spinach. Cover again and continue to simmer on low heat until heated through, about 20 minutes.

Season with Herbamare (or salt) and pepper. This soup is excellent reheated. Serves 6-8