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Ingredients

3 oz. Butter

1 cup Onion, diced

1 cup Celery, diced

1 cup Carrot, diced

1 cup Zucchini, diced

½ tsp. Curry powder

¼ tsp. Ground cumin

¼ tsp. Thyme leaves

½ cup Flour

1 ½ qt. Turkey or chicken stock

2 cups Cooked turkey meat, large dice

1 cup Cooked white rice

to season Salt

to season Fresh ground black pepper

1 tsp. Fresh chopped parsley to garnish

Method
Melt butter in soup pot over medium heat. Add onion, celery and carrots, sauté for 3 – 4 minutes. Add zucchini, curry powder, cumin and thyme leaves continue to sauté for 2 –3 minutes. Add flour and stir until well incorporated. Add stock and bring to a simmer.

Reduce heat and simmer for 20 –25 minutes, soup will thicken. Stir in cooked turkey meat and rice.

Season with salt and pepper. Finish with fresh chopped parsley. Serve with crusty French bread.

Recipe may be made with chicken. Use cooked diced chicken meat and chicken stock instead of the turkey meat and turkey stock.

Make 6 – 8 Servings

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