Curried turkey and apple soup (wash)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| ¾ | cup | Pearl rice |
| 1½ | cup | Chicken stock; or consomme |
| 1 | small | Red onion; minced |
| 1 | medium | Carrot; peeled and chopped |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Black pepper |
| 2 | teaspoons | Thyme |
| ¼ | teaspoon | Tabasco sauce |
| 3 | tablespoons | Curry |
| 2 | Granny smith apples; cored, peeled and chopped | |
| 1 | pounds | Cubed turkey; cooked |
| Dry chow mein noodles | ||
Directions
Place water, pearl rice and chicken stock in a soup pot and cook rice until fluffy, about 20 minutes.
Add the onion, carrot, salt, cinnamon, pepper, thyme, Tabasco sauce, curry, apples and turkey. Bring to a slow boil and reduce heat. Simmer for 30 minutes. Thin with water as needed. Garnish with dry chow mien noodles.
Yield 4 to 6 servings.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Colophon Cafe & Deli, Bellingham