Shelly's Recipe

TURKEY MULLIGATAWNY SOUP

Category: Turkey

3 tbsp unsalted butter
1 boneless, skinless turkey breast half, about 1 1/2 lb, cut into bite-size cubes
1 yellow onion, finely chopped
3 celery stalks, finely chopped
2 carrots, finely chopped
1 garlic clove, minced
1 tbsp curry powder
4 cups chicken broth
1/2 cup long-grain white rice
1 cup plain yogurt
Salt and freshly ground pepper, to taste
1/4 cup minced fresh cilantro (optional)

In a large stockpot or Dutch oven over medium heat, melt the butter. Add the turkey and saute until lightly browned on all sides, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.

Add the onion, celery, carrots and garlic to the pot and saute until the onion is translucent, about 7 minutes. Stir in the curry powder and cook, stirring, for 2 to 3 minutes more to blend the flavors.

Add the broth and browned turkey to the pot, increase the heat to high and bring just to a simmer. Reduce the heat to medium, add the rice and cook, uncovered, until the rice is tender and the turkey is cooked through, 15 to 20 minutes. Stir in the yogurt and simmer for 10 minutes to blend the flavors. Season with salt and pepper. Ladle the soup into bowls, garnish with the cilantro and serve immediately. Serves 4.