Zippy Mulligatawny Soup With Turkey

Makes 2 quarts of soup – 6 to 8 servings.
Turkey broth
Two large turkey wings, 1 to 1/2 pounds
4 small yellow onions, about 10 ounces
1 inch fresh ginger, about 1 ounce
4 large garlic cloves, peeled and smashedSpice mix
1 teaspoon powdered turmeric
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground black mustard seeds
1/4 teaspoon ground chile powderTo finish
2 tablespoons olive oil
1 lemon, juiced, about 1/4 cup
2 teaspoons salt, dividedSeparate the turkey wings into individual joints, and place in a 4-quart stockpot and cover with cold water. Peel and finely dice two of the four onions. Stir into the turkey broth. Cut the unpeeled fresh ginger into slices and peel and smash the garlic cloves. Add to the broth. Bring to a boil, then lower to a simmer. Cook at an extremely gentle simmer for 1 to 2 hours.After at least 1 1/2 hours of cooking at a gentle simmer, stir in the spices. Simmer for 30 minutes, or until the turkey is nearly falling off the bone.Turn off the heat and remove the turkey wings from the broth. Let cool for 15 minutes, or until cool enough to handle. Strip off the skin and discard. Shred the meat from the bones and cut into small pieces. Discard the bones.

Peel and finely dice the remaining two onions. In a 10-inch sauté pan heat the olive oil. When hot, add the onion and cook for several minutes, or until translucent. Add the turkey pieces, and 1 teaspoon of salt, and cook until heated through. Add the onion and turkey back into the broth, along with the remaining salt (or salt to taste), and the juice of the lemon. Simmer for an additional 10 minutes, until hot.

Serve with a garnish of fresh cilantro or a dusting of paprika, and a bowl of brown basmati rice. If you want a little creaminess, serve with a dollop of yogurt in the bowl.

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