Making a Soup and Thank you!

Here it is, Christmas Eve..A big “Thank you!” and hugs,  to everyone who supports, loves, guides, and helps me on this journey called life.

In celebration, I want to share some true comfort food.

I was very excited to try this recipe and I hope you are too. . I love curry! Do you? It transports me to a new space every time.

Edible Grande Traverse Magazine needed photos for the Holiday issue and I was geeked to be able to shoot at home.

(In pj’s..shhhh)

I took my time gathering all the items and really stayed present while creating both the images and soup. (you have to!)

There’s a lot for a big gathering, giving to neighbors, or lunches throughout the week. So you can make lot’s of people happy ;)

It really deepens in complexity on day 2.

Maybe you want to make it for New Year’s Day.

Please enjoy, I know I did!

Merry Christmas and Happy Holidays!






Mulligatawny Soup

 “Mulligatawny’means “pepper water.” This soup, which takes some prep time, is mildly spicybut the recipe is easy to adjust for spiciness. You may also lower the fat by using skinless, boneless chicken or low-fat (but not fat-free) yogurt. Don’t skip the garnishes!”

2 garlic cloves, minced

½ teaspoon ground cumin

6 whole cloves, finely crushed with the blade of a knife

1 tablespoon sweet curry powder

½ tablespoon hot curry powder (such as Madras)

½ teaspoon ground ginger

? teaspoon cayenne

½ teaspoon cinnamon

2 teaspoons ground coriander

¼ cup unsalted butter

4 pounds chicken parts, with bone and skin

3 stalks celery, thinly sliced

2 large onions, chopped

2 carrots, diced

1 leek, thinly sliced (white part only)

11 cups chicken stock

salt and pepper to taste

? cup long-grain white rice

1 potato, peeled and cubed

2 tart apples, peeled, cored and diced

1 cup plain yogurt

2 tablespoons fresh lemon juice

? cup whipping cream, warmed

chopped fresh cilantro or parsley, to garnish

lightly toasted sliced almonds, to garnish


Combine garlic and spices in a small bowl. Melt butter in a large skillet, and over medium-high heat, sauté chicken until lightly browned on all sides. Transfer chicken to a stockpot. In same skillet where chicken was browned, add celery, onion, carrot, leek and the mixed spices. Add a ladle of chicken stock and cook over medium heat, stirring often until veggies are tender. Add veggies to stockpot with chicken, stir in remaining stock and season with salt and pepper.

Cover, bring just to a simmer and cook 30 minutes. Remove chicken and allow to cool. Add rice and cubed potato to soup; cook 15 minutes more. Remove chicken from bone and dice the meat; discard skin and bones. Return chicken to the soup, along with apples and yogurt. Simmer 10 more minutes. Stir in lemon juice, then warmed cream. Taste and adjust with more cayenne or lemon juice.

Garnish with cilantro or parsley and almonds.


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