Mulligatawny Soup

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   1) In a large pot, bring the pan drippings to a simmer over medium heat. (If you don't have drippings, whisk together the flour, melted butter and tomato over medium heat, and then whisk in stock until smooth.)

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   2) Next add the turkey bits and simmer on low for 5 minutes, letting everything brown.

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   3) Add the onions, celery, carrots and pear, stir and let cook, stirring the bottom of the pan for about 5 minutes.

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   4) Add the rice, and stir to coat the rice.

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   5) Stir in the curry powder, and add the thyme.

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   6) Add the stock and stir well, scraping all the browned bits from the bottom of the pot.

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   7) Put a lid on the pot and simmer on low for about 20-30 minutes or until the rice is soft.

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   8 ) Stir in 1 cup of heavy cream and season with salt and pepper.

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   9) Garnish with fresh unsweetened cream, mint and pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.