Recipe : Mulligatawny Soup
Posted on January 07, 2018 ·
1 min read
Yield: 12 servings
Active Time: 20 minutes
Total Time: 2 hours
1 cup chopped onion
4 stalks celery, chopped
2 carrot, diced
1/2 cup butter
3 tablespoons all-purpose flour
3 teaspoons curry powder
8 cups chicken broth
1 apple, cored and chopped
1/2 cup white rice
1.5 pound cooked chicken - cut into cubes
1 cup heavy cream, heated
1/4 teaspoon dried thyme
salt and pepper to taste
Sauté onions, celery, carrot, and butter in a large soup pot.
Add flour and curry, and cook 5 more minutes.
Add chicken stock, mix well, and bring to a boil. Simmer. 30 minutes.
Add apple, rice, salt, pepper, and thyme. Simmer 15 minutes.
Add chicken and simmer until rice is done.
Add hot cream and serve.
Served with fresh multigrain bread. Girls enjoyed, each ate at least one cup. Used homemade chicken stock containing 1 tsp salt/quart. Used 1 tsp ground black pepper; just a hint of heat.
- maybe chickpeas, and/or substitute rice with lentils and quinoa