Mulligatawny

The name of this soup makes me think of Seinfeld and the soup n@zi. I had no idea what was in it until I decided to make it one day. I imagine there are probably different variations of it out there. One thing is for sure, this version from my Harry's Roadhouse cookbook fed us for about a week and we had extra to take to friends as well. If you're ever hosting a big group I think this would be a fun thing to serve.

1 c uncooked rice
1 c diced onions
1 c diced celery (I used celery seeds b/c I didn't have fresh, but wished I would have just put more carrot of apple for more texture...)
1 c diced carrots
1/2 c butter, divided
3 1/2 T good-quality curry powder (I used red curry paste...)
1 1/2 t turmeric
1/4 t cayenne
2 1/2 quarts chicken stock (I used homemade)
1 quart coconut milk (I used 2 cans which may not have equaled a full quart...)
2 apples, peeled and diced
3 cups cooked and diced turkey or chicken (I used chicken)
Salt and pepper to taste
1/4 c flour
1/4 c chopped cilantro

Cook the rice in 2 cups of water. Set aside.

Sautee vegetables in half of the butter. When onions become translucent, add curry powder, turmeric, and cayenne. Cook for about 5 minutes; add stock and coconut milk. Bring to a boil, and then reduce heat to a simmer. Add apples. When apples are soft add the cooked turkey or chicken. Adjust seasonings for salt and pepper.

Make a roux with 1/4 c butter and 1/4 c flour. Whisk into hot soup, being sure to whisk out lumps. Bring to a boil and simmer for 5 minutes.

Place rice in the bottom of six 12-ounce bowls, top with soup, and garnish with chopped cilantro.

**it says this feeds 6 but it went a long way for us - I just made fresh rice each time. You can make it stretch for awhile over rice. I liked it better over brown rice than white, but I prefer brown rice in general so that could be why