Turkey Vegetable Soup

This soup is really much more like a rich turkey-vegetable chowder, in my opinion. I've been making this recipe, with a few changes to better suit us, after the holiday turkey dinner since 1983 when I found it in Bon Appetit Magazine. We love the variation of a cream-based soup from the usual turkey soup that is stock-based. It is a very nice change of pace. Blessings...

Recipe:

1/4 cup butter
3/4 cup chopped onion
2 tbsps. flour
1 tsp. curry powder
3 cups chicken broth
1 cup chopped potatoes
1/2 cup thinly sliced carrots
1/2 cup sliced celery
2 tbsps. chopped parsley
1 tsp. poultry seasoning
2 cups cubed cooked turkey
1-1/2 cups milk (I use 1%)
1 9-oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup light sour cream

1. Melt butter in a large saucepan, 3 or 4 quart will do, over medium heat. Add onion and saute until translucent, about 10 minutes.
2. Stir in flour and curry and cook 2-3 minutes. Add broth, and next 5 ingredients and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender.
3. Add turkey, milk, spinach and sour cream. Cover and simmer until heated through, about 7 minutes. Season with salt and pepper as needed. This soup is thick, so you might want to thin it a bit with additional milk for your taste. We love it thick like a chowder.

Yield: 7-3/4 cups
198 calories per cup
1.4 gms. fiber