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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Serve with gluten-free roll.

"Memories are like mulligatawny soup in a cheap restaurant. It is best not to stir them."
-P. G. Wodehouse, British Author

The refrigerator light goes on...

This is another good example of not judging a dish by its recipe. When I first read a mulligatawny recipe I couldn’t see that it would taste good. Man, was I wrong.

Curry Powder

In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.

Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.

It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.

Mulligatawny

Servings = 4 | Serving size =2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This soup keeps well for 4 – 5 days and is better the second day.

Serve with a 1 ounce whole wheat or gluten-free roll.

AND

Serve with Roasted Eggplant Salad or Napa Cabbage Salad or Cole Slaw or Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad

1 cup	water
1/2 cup	brown rice (cooked)
1 quart	low sodium chicken or vegetable broth
1/4 cup	onion (diced)
1/4 cup	celery (diced)
1/4 cup	carrots (peeled and diced)
1/4 cup	green bell pepper (diced)
2 tsp	curry powder
1 lb	fresh tomatoes
1/2 lb	cooked turkey breast (cubed)
1 large	apple

Place the water in a medium sauce pan over high heat. When the water boils, add the brown rice and stir once. Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking). Set aside.

Place the onions, celery, carrots, bell pepper and chicken stock in a large stock-pot. Heat over low heat. Cook until the onions begin to soften.

Add the curry powder and the cooked rice to the soup.

Quarter tomatoes and seed them. Cut them into julienne strips.

Add the tomatoes, turkey and apples to the soup. Cook over low heat, until the apples are just tender.