Title: Curry Soup with Rice
Categories: Soup
Yield: 2 Servings

1/4 c Ghee; clarified butter or
2 tb Oil
2 Onions; thinly sliced
1 Clove garlic; crushed
1 ts Ground turmeric
2 ts Curry powder
1/4 ts Ground ginger
4 1/4 c Chicken or beef stock or
-broth
1/3 c Cooked rice
Salt and freshly ground
-pepper
1 tb Lemon juice

Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989

Heat the fat or oil in a heavy pan and gently fry the onions and garlic
until soft and golden, stirring to prevent sticking. Add the turmeric,
curry powder and ginger to the pan and continue frying for 1 minute. Pour
in the stock, bring to the boil and simmer for 10 minutes. Add the rice and
cook for another minute or two until the rice is heated through. Add salt
and pepper to taste, and the lemon juice. Serve with hot buttered toast.

EAT-L Digest 1 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.