Creamy Turkey Rice soup transformed into Turkey Mulligatawny soup – which would you have?

Time: 1 hour

Chain, chain, chain… guess what we have here? 5 bowls of soup, but one is not like the others. Sounds like a Sesame Street song. In our house, four out of five of us like curry, a lot! One doesn’t like it quite as much. So…. this recipe is easy, quick to make and can transform a creamy turkey vegetable rice soup into a turkey mulligatawny with very little extra effort. Everyone is happy, just like John Travolta as he dances in a historic dance hall in Gruene, Texas. It is a beautiful location and we had the good luck to spend a day there a few years ago. Enjoy the soups and the music/dancing.

Music Selection: Aretha Franklin – Chain of Fools

Ingredients:

1 cup onion, diced

2 cups carrot, diced

1 cup celery, diced

½ cup butter

4 Tbsp flour

10 cups of turkey broth or chicken stock

2 cups cooked, diced turkey or chicken

Salt/pepper to taste

¼ tsp dried thyme

3- 4 cups cooked rice (see directions below – use 2 cups rice and 4 cups water, plus 1 tsp salt)

For Creamed Turkey Vegetable Soup:

2 Tbsp heavy cream per bowl

For Turkey Mulligatawny:

1 can (400 mL or 1 ½ c) coconut milk

4 tsp curry powder

A granny smith apple, peeled, cored and diced

Directions:

In a large stockpot, over medium heat, sauté the onions, carrots, celery stalks and butter. Cook until tender. Stir in the flour and cook for 3 minutes. Pour in 10 cups of stock and let simmer for 20 minutes.

During this time, if you have not made the rice, cook the rice. In small pot, mix 4 cups cold water with 2 cups rice and salt. Bring to a boil, then cover and simmer for 20 minutes.

For the bowls with the creamed turkey soup – Put ½ to 1 cup of rice in the bowl. Ladle on the turkey and vegetable broth. Mix. Then add in 2 Tbsp of heavy cream per bowl. Serve with some Quick Cheesy Dill Bread.

Once you have taken out any soup for those who do not care for Mulligatawny, follow the rest of the directions:

Add the apple to the broth and let simmer for another 10 minutes.

In the meantime, mix the curry and coconut milk well in a bowl with a whisk. Add the curry and coconut milk to the broth and mix until it is all warm.

In each bowl, place ½ – 1 cup of rice. Then cover with the mulligatawny soup. Serve with Quick Cheesy Dill Bread.

One Comment Add yours

  1. Bernice says:

    I love the coconut milk and curry powder – sounds delicious!

    Liked by 1 person

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