In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley, and sage. Bring to a boil; reduce heat, cover, and simmer for 10 to 12 minutes or until vegetables are tender. Stir in the turkey, half and half cream, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.
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