2 lbs. turkey or chicken, cubed
1 tbsp. olive oil
1 med. onion, chopped
1 c. sliced celery
1 c. white rice
1 med. clove garlic
1 to 2 tsp. curry powder
6 c. chicken broth
1 (14 1/2 oz.) can crushed tomatoes
1 (10 oz.) pkg. each of frozen peas, green beans, carrots
1/4 c. chopped parsley
1/4 tsp. nutmeg

Shredded light or classic Jarlsberg cheese for garnish. In large, heavy saucepan brown poultry in oil. Add onion, celery, rice, garlic, curry. Cook several minutes, until vegetables are crisp-tender, stirring often. Add chicken broth, tomatoes, vegetables, parsley, nutmeg. Simmer 30minutes, stirring occasionally. Top each serving of soup with shredded cheese. Makes 6 to 8 servings.

(Lincoln Falls)