Curried Turkey Soup (with Leftover Turkey)

Easy one-pot curried turkey soup, a "Mulligatawny" made with leftover turkey, apples, rice, curry powder, stock, onions, carrots, and celery. Delicious!
Ingredients

Main Course
  • 2 Tbsp butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 4 teaspoons yellow curry powder
  • 4 cups of chicken or turkey stock
  • 1/4 cup raw white rice (we use basmati)
  • 2 green apples, peeled, cored, and diced
  • 1 teaspoon kosher salt (may add more to taste)
  • 2 bay leaves
  • 1/4 teaspoon black pepper
  • 2 cups of chopped cooked turkey meat
  • 1/4 cup heavy cream
  • Sour cream or plain yogurt for garnish
  • Chopped chives for garnish

Filling Ingredients
  • Salt
  • 1/2 pound ground pork
  • 2 Tbsp olive oil
  • 1 cup finely chopped onions
  • 1 clove garlic, minced
  • 4 shiitake mushrooms, finely chopped (optional)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 2 Tbsp sherry
  • 1/2 teaspoon soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1/4 cup golden raisins, chopped
Directions
  • Melt butter on medium high heat in a large (6 to 8 quart) thick-bottomed pot. Add the onions, celery, and carrots. Lower the heat and cook until softened, about 8 to 10 minutes. Add the curry powder and cook for a minute or two more.
  • Add the bay leaves, stock and rice, increase the heat to high and bring the stock to a simmer. Lower the heat to maintain a simmer. Simmer for 5 minutes.
  • Add the chopped apples, salt, and pepper. Simmer for 10 more minutes.
  • Add the chopped cooked turkey to the soup. Return to a simmer and stir in the cream. Add more salt and pepper to taste. Serve garnished with a drizzle of yogurt or sour cream that has been thinned with a little water and some chopped fresh chives or parsley.  

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