Looking forward to turkey leftovers!!

There are so many wonderful recipes to make with leftover turkey that my family rarely gets to eat it as 'leftovers' except maybe for a sandwich or two.  I usually freeze the leftovers in two cup amounts to be used later.  Here is one of our favourite soups.

Mulligatawny

1 onion, chopped
3 ribs celery, chopped
2 cloves garlic
2 T. flour
1 T. curry powder
2 chicken-like broth cubes
6 cups water
1 1/2 cups carrots, sliced
1 apple, peeled, cored and cubed
2 c. cooked basmati rice
2 c. cooked turkey, cut into small pieces
1/4 tsp. thyme
1 can coconut milk
1 tsp sea salt
pepper
hot sauce to taste
Saute onion and celery.  Add crushed garlic and curry powder to the saute.  Stir in the flour.  Begin adding the water slowly, stirring well as you add it.  Crumble the broth cube and add to the pot.  Add the carrots.  Cook gently until the carrots begin to get tender.  Add the apples and the rice.  Cook a few more minutes.  Add the remaining ingredients.  Adjust the liquid, adding more broth if necessary.  The rice will thicken up the soup and absorb some of the liquid, so you may have to add more broth if the soup sits awhile.
Don't add too much plain water or it will dilute the flavor too much.  Use more broth instead.    If you prefer not to thicken the soup with the flour, use a tablespoon of cornstarch, but add it at the end.  Mix it with a little cold water and stir it in.

The fall markets have been a lot of fun.  We have one market left - the Oak Street Farmer's Market, 49th & Oak Street on Dec 21st., 3:00 to 7pm.   We would like to thank all of our customers and wish you a very Merry Christmas.  I hope we see you in the New Year.  We will be continuing to develop new products and improve our product line.  We can be contacted at seriouslycooking@gmail.com