Mulligatawny Turkey Soup
Served at the Donaldson's Department Store dining room in Minneapolis, Minnesota.
Servings: 8
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Ingredients
- 2½ quarts chicken or turkey stock
- 5 ounces celery, chopped
- 5 ounces apple sauce
- 5 ounces onions, chopped
- 5 tablespoons butter
- 1 quart milk
- ⅓ cup flour
- ⅓ teaspoon paprika
- 4 teaspoon curry powder
- ⅓ pound roasted turkey, diced
- 2 cups cooked rice
Instructions
- Bring stock to boil. Add celery and apple sauce.
- Saute onions in butter for 10 minutes; don't burn. Add to stock and simmer for 2 hours.
- Heat milk and add flour, paprika and curry powder. Mix until smooth then add to stock. Add diced turkey and rice and heat, but don't use high heat as milk will curdle. Add only as much salt as stock allows.
