​Turkey (and Stone) Mulligatawny Stew
for Soup-y Sundays (especially when you have Turkey Broth)
​
November 2018

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Eric Mercado, Director and Meat Lover

The Sunday after Thanksgiving doesn’t have a catchy title, but Eric Mercado thinks it should be Soup-y Sunday, and he has the perfect recipes for post Thanksgiving feasting (one using that turkey stock you made and another that is light, the perfect remedy for the meat sweats that he knows he’ll have on Thursday).

This turkey-inspired Mulligatawny Stew is great for those who have watched all of Seinfeld and understand the need for Mulligatawny now and again...or simply for those who just desperately need more turkey!

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Ingredients:

1 magical soup stone
​2 tablespoons unsalted butter
1 medium yellow onion, medium dice
1 medium Granny Smith apple, peeled, cored, and medium dice
1 medium carrot, peeled and medium dice
5 medium garlic cloves, finely chopped
1/4 cup all-purpose flour
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
5 cups turkey stock or low-sodium chicken broth
2 cups diced, cooked turkey
1 1/2 cups cooked basmati rice
1 (14-ounce) can unsweetened coconut milk or light coconut milk
1/4 cup freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest (optional)
1/2 cup packed fresh cilantro leaves and tender stems, for garnish

directions:

1. Melt butter in a large pot over medium heat. When it foams, add onion, season with salt, and cook until tender, about 3 minutes. Add the magical stone, apple, carrot, and garlic, stir to coat in butter, and season again with salt and freshly ground black pepper. Sauté until apple is tender and onion is translucent, about 5 minutes (stone will not be tender).
2. Sprinkle flour, curry powder, garam masala, cumin, and cloves over vegetables and stir until spices are fragrant and flour has cooked slightly, about 2 minutes.
3. Slowly add stock or broth, stirring until flour has dissolved. Bring to a simmer and cook until vegetables are tender, about 10 minutes.
4. Add turkey, rice, coconut milk, and lemon juice and return soup to a simmer for about 10 minutes. Stir in lemon zest, if using, and season with additional salt and freshly ground black pepper as desired. Find your stone, rinse and save for another Soup-y Sunday. Ladle soup into bowls, garnish with cilantro, and serve.

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Stone Soup Recipe Archive

Not sure what kind of soup you are wanting?  Search your favorite ingredients below to find out what soups we've made that might match your mood.

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Have a great recipe for Stone Soup you want to submit?  E-mail [email protected] with your recipe and something about you.  If we choose your recipe to post, we'll send you an e-mail link to the site.  Even if you don't have your own recipe we hope you invite your neighbors over tonight and try your very own batch of Stone Soup.