Curried Turkey Soup



¼ cup onion; chopped

¼ cup butter or margarine; melted

1 teaspoon curry powder

2 cups chicken broth

1½ cups water

1 cup potatoes; diced

½ cup carrots; diced

½ cup celery; diagonally sliced

¼ teaspoon pepper

1 ½ cups diced cooked turkey

½ (of 10-ounce) package frozen French-style green beans

1 tablespoon parsley; chopped fresh

½ teaspoon oregano; dried, whole

3 tablespoons all-purpose flour

2/3 cup half-and-half



Sauté onion in butter in a Dutch oven until transparent. Stir in curry powder; cook 2 minutes. Add broth and next 5 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Stir in turkey, beans, parsley, and oregano. Continue cooking 15 minutes or until tender.

Combine flour and half-and-half; stir until smooth. Add to soup mixture, and cook until thickened.