1/4 c. butter
1 c. onion, chopped
2 tbsp. flour
1 tsp. curry powder
4 c. chicken broth
1 c. diced potatoes
2 c. chopped mustard greens
1/2 c. thinly sliced carrots
1/2 c. thinly sliced celery
1/4 tsp. ground sage
1 (13 oz.) can evaporated milk
2 c. diced chicken
Salt to taste
Pepper to taste

Melt butter in dutch oven. Add onion and saute over medium high heat about 10 minutes. Stir in flour and curry powder. Cook over medium heat 3 minutes. Add broth, potatoes, mustard greens, carrots, celery and sage. Simmer covered 45 minutes to 1 hour. Add milk and chicken. Cover and continue cooking an additional 10 minutes. Season to taste with salt and pepper. Serves 6.