So, this the real deal. Easy to prepare. Tastes like a million bucks. And, you can have dinner on the table in a really short amount of time. I get that! The older I become, the more I appreciate not spending a lot of time in the kitchen. Wait – that’s not completely true. I just spent the last 4 days making 8 kinds of cookies, 8 Christmas Berliner Stollen, 2 kinds of rolls (for a jazz gathering), 3 kinds of fudge, and getting the packages prepared and sent as necessary! So, who am I trying to kid? But in my own defense – it’s Christmas time! And my 4 adult children, whom I truly believe would forgo their Christmas presents (I’m pretty sure) in a New York minute, still appreciate their packages of mommy made cookies and candy. (If not – they need to tell me now so as I get even older I don’t kill myself in the process!) But I digress…..

This is the prefect soup for a cold and wintry December supper. And with all the other things that Mrs. Santa has to do (self-inflicted I might add) during this season of happiness and joy (for whom one wonders), every little bit of help is appreciated (she says with confidence) to help Mrs. Santa with her appointed tasks. And you bet I get it! Mr. Claus gets all the credit for a Christmas well done! But from my perspective, it’s Mrs. Claus who does most of the hard work! But again I digress…..

Anyway. Make this soup. It is really delicious and easy as can be to prepare. And really, who cares if you don’t have any left-over turkey. You can use left-over chicken or even the chicken from one of those yummy rotisserie chickens from Costco or your local grocery store. And of course the chicken or turkey broth doesn’t have to be home-made. It’s winter and no-one from the food channel is watching! (They are too busy showing us how to frost and artistically decorate   cookies that take only 20 minutes per cookie to embellish!)

So treat yourself and your family to a soup that smacks of what’s truly wonderful about this season. Being at home together, sitting at table together, talking about all the fun to come, and remembering why we love and cherish each other. Merry Christmas everyone.

And thank-you Elise Bauer from Simply Recipes for the bones of this recipe. Your site is wonderful.

2 T. unsalted butter

½ med. sized onion, chopped

1 c. chopped celery

1 c. chopped carrot

4 tsp. Indian yellow curry powder, or more to taste

4 c. of turkey or chicken stock  

1/3 c. raw white rice or ¾-1 c. cooked rice (I use cooked brown rice)

1 tsp. kosher salt

freshly ground black pepper

2 bay leaves

2 c. chopped cooked turkey meat (more or less doesn’t matter)

½ c. sour cream, plus more for table

2 T. chopped parsley, garnish  

Melt butter in a heavy covered pot. Add the onions, celery, and carrots; cook until softened, about 8 to 10 minutes. Add the curry powder and cook for a minute or two.

Add the bay leaves, stock, rice (if you are using uncooked rice), salt, and pepper.  Bring the stock to a boil, reduce heat, cover the pan, and simmer for 15 minutes or until the rice is tender. Stir once or twice during this time.

Add the turkey to the soup along with the cooked rice (if you are using cooked rice). Return soup to a simmer and stir in the sour cream. Adjust seasoning. (You will probably need to add more salt.)  

Serve garnished with chopped parsley. Pass additional sour cream.