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Curry Soup with Rice
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
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.
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