Saturday, December 12, 2009

Mulligatawny Soup


I'd never heard of this soup until my friend Jackie told me it was one of her favorites. At first the ingredients sounded like a strange combination to me (apples and onions??) but they blended really well together. There are many different variations and many people make it with lamb, but I was really happy with this recipe.

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
Directions

Saute 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 about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.

4 comments:

The McFarlane Family said...

Would this be good for a baby meal I am going to take this week?

The McFarlane Family said...

Yum!! We made this for three families today and it got rave reviews all around. 5 stars for sure!! Love it!

Adelle said...

This was excellent! Will DEFINITELY be making this again. Mmmm. I might need some more right now!

The McFarlane Family said...

Yum again! Have I told you how much I love this recipe?

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