Recipe : Mulligatawny Soup

  • Lifted from Allrecipes.com
  • Yield: 12 servings
  • Active Time: 20 minutes
  • Total Time: 2 hours

Ingredients

  • 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

Instructions

  1. Sauté onions, celery, carrot, and butter in a large soup pot.
  2. Add flour and curry, and cook 5 more minutes.
  3. Add chicken stock, mix well, and bring to a boil. Simmer. 30 minutes.
  4. Add apple, rice, salt, pepper, and thyme. Simmer 15 minutes.
  5. Add chicken and simmer until rice is done.
  6. Add hot cream and serve.

Notes

  • 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.
  • Look at chicken-less versions - maybe chickpeas, and/or substitute rice with lentils and quinoa
About

I am a software engineer with Move, Inc.. In my spare time I collect hobbies. All opinions my own.

Copyright © 2018 Nathan Stilwell

All source code is published under MIT. All other content, including images and text, is licensed under CC BY-SA.