Canadian Thanksgiving comes early and this year our household was reduced by one third, leaving just the two of us to deal with the Big Bird.
This year’s favorite leftover meal was my adaptation of Mulligatawny Soup, which turned out fabulously well!
Mulligaturkey
2 to 3 cups chopped turkey
6 to 8 cups turkey broth
1 onion, chopped
1 Granny Smith apple, peeled and diced
1 red bell pepper, diced
1 large carrot, peeled and sliced diagonally
2 T butter
1 can stewed tomatoes
1 T mild curry paste (I like Sharwoods)
Salt and pepper to taste
¼ cup uncooked white rice
Cream or plain yogurt (optional)
Saute the veg in a large soup pot, add curry paste, broth and tomatoes, simmer for 1 hour. Add turkey , salt and pepper and rice and simmer 30 min. Swirl with cream or yogurt if desired.
Today's listening pleasure- Amanda Stoloff Quartet. "Still Life" 4 stars
