Mulligatawny Soup

• 2 cups Turkey Pan Drippings Or Leftover Gravy
• FOR THE DRIPPINGS ALTERNATIVE:
• 1 Tablespoon Flour
• 1 cup Melted Butter
• 1 Tablespoon Tomato Paste
• 1 cup Chicken Stock
• FOR THE SOUP:
• 2 cups Leftover Cooked Turkey Pieces
• 1 whole Yellow Onion, Diced
• 4 stalks Celery, Diced
• 2 whole Carrots, Diced
• 1 whole Large Pear, Cored, Then Diced
• 1-1/2 cup Uncooked Long-grain White Rice
• 4 Tablespoons Curry Powder
• 1 sprig Fresh Thyme
• 8 cups Chicken Stock
• 1 cup Cream
• 2 teaspoons Salt
• Cracked Black Peppper To Taste
• FOR THE OPTIONAL GARNISH:
• 1/2 cups Unsweetened Cream
• 1/4 cups Pomegranate Seeds
• 2 Tablespoons Chopped Fresh Mint

1. 1) In a large pot, bring the pan drippings to a simmer over medium heat. (If you don't have drippings, whisk together the flour, melted butter and tomato over medium heat, and then whisk in stock until smooth.)
2. 2) Next add the turkey bits and simmer on low for 5 minutes, letting everything brown.
3. 3) Add the onions, celery, carrots and pear, stir and let cook, stirring the bottom of the pan for about 5 minutes.
4. 4) Add the rice, and stir to coat the rice.
5. 5) Stir in the curry powder, and add the thyme.
6. 6) Add the stock and stir well, scraping all the browned bits from the bottom of the pot.
7. 7) Put a lid on the pot and simmer on low for about 20-30 minutes or until the rice is soft.
8. 8 ) Stir in 1 cup of heavy cream and season with salt and pepper.
9. 9) Garnish with fresh unsweetened cream, mint and pomegranate seeds.

turkey pan, flour, butter, tomato paste, chicken, yellow onion, stalks celery, carrots, curry powder, thyme, chicken, cream, salt, black peppper, unsweetened cream, ubc, fresh mint

Taken from tastykitchen.com/recipes/soups/mulligatawny-soup-2/ (may not work)