Carolina Kitchen: Mulligaturkey soup
ASHEVILLE, N.C. (WLOS) —
½C butter (1 stick)
2 cloves garlic, pressed
1C yellow onion, diced
1C celery, diced
1# leftover turkey, white or dark or mixed, diced
1C all-purpose flour
1T curry powder
2C Granny Smith apples, or any other firm, tart apple you like, cored and diced
½ tsp salt
1 tsp ground white pepper
2C cooked white rice
8C chicken or turkey stock or broth
4 qt. stock pot
1.) In stock pot, over medium high heat, melt the butter. Add the onions and celery to sauté for two minutes, until they start to soften.
2.) Add the turkey and garlic to the onions, stirring to coat. Place the lid on the stock pot, stirring occasionally, for five minutes.
3.) Sprinkle the flour over the mixture, topping with the curry powder, salt and white pepper. Stir to coat and combine.
4.) Add the apples to the stock pot and fold into the mixture, allowing them to warm to the temperature of the turkey.
5.) Add the cooked rice, again folding to combine, then add the stock and stir. Allow to heat to a low boil, then reduce the temperature to low and allow simmering for thirty minutes.
6.) Serve hot with crusty bread and a side salad.