“The name Mulligatawny means ‘pepper water’, and curry is the particular ingredient that gives this incredible soup such a delicious flavor… so I’m told. This old recipe was given to me long ago.” Mulligatawny Soup – You must try this recipe.
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- 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
- 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.
- Enjoy! 🙂
Per Serving: 223 calories; 15.8 g fat; 13.5 g carbohydrates; 6.9 g protein; 62 mg cholesterol; 734 mg sodium.
Recipe by: Lise P. Photo Credit: A and J SeppySills (flickr)
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