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4
out of 5
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Easy and Tasty,
March 7, 2009
By hritchey04
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"I had a coupon for a free roast turkey breast at the local grocery store, and ended up with almost two pounds of white meat so I searched for a recipe using leftovers and found this. Just a few tweaks and I had a tasty dinner with plenty to freeze for leftovers!
My few minor changes/comments are below:
1- The #s of veggies (1 onion, 1 celery, 2 carrots) didn't match up with the volume (2 cups, 1 cup, 1.5 cup), so I went with the cup measurement. And I threw in the cup of fresh spinach that was in my fridge because I hadn't used the whole bag for a previous recipe.
2-I used virgin olive oil instead of canola, because i like the flavor olive oil imparts to the veggies.
3-I sauteed the mushrooms in a skillet while the onions, carrots and celery cooked in the soup pot. Then I added the mushrooms in right before the curry powder. I was worried with the volume of the other veggies that my mushrooms wouldn't all cook evenly.
4-I added a 1/2 tsp of cumin to the curry powder to give it a bit more of a kick."
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6 of 6 people found this review helpful.
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