Turkey Mulligatawny Soup

From Ellen Kelly

2014 Jan/Feb

Time to use up that Christmas turkey stock lurking in the freezer. This is an ATCO Blue Flame Kitchen recipe I tampered with. Mulligatawny means “pepper water” and likely began life as a stew.


  • 2 T. olive oil
  • 2 T. butter
  • 1 medium onion, chopped
  • 1-2 garlic cloves, minced
  • 1/2 t. grated fresh ginger
  • 2-3 T. good curry powder
  • 1/4 c. flour
  • 1 14-oz. can diced tomatoes
  • 6 c. turkey stock
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/4 c. currants (optional)
  • salt and freshly ground black pepper
  • pinch freshly grated nutmeg
  • dash Tabasco
  • generous dash of Worcestershire sauce
  • 1/2 c. heavy cream
  • 1-1/2 c. diced cooked chicken or turkey meat
  • 2 medium apples, peeled, diced and tossed in lemon juice
  • 2 c. cooked rice


Heat the oil and butter in a heavy Dutch oven over medium heat. Add the onion, garlic and ginger and sauté for 2-3 minutes. Stir in the curry powder and flour and cook for 3-4 minutes. Add the tomatoes and mix well to incorporate the roux. Add the stock, carrots, celery, currants, salt and pepper, nutmeg, Tabasco and Worcestershire sauce. Bring to a boil, reduce the heat and add the cream, meat and apples. Cook, covered, stirring occasionally, for 30 minutes. Stir in the rice and heat through, about 5 minutes, before serving. Serves 6 to 8.