Mulligatawny Soup

Ingredients

• 1 cup diced onions
• 4 to 6 carrots, diced
• 4 celery stalks, diced
• 1/2 cup butter
• 3 tablespoons all-purpose flour
• 4 teaspoons curry powder
• 8 cups chicken stock
• 2 Granny Smith apples, peeled, cored and diced
• 1 cup cooked white rice
• 1 cup cooked diced chicken
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 cup cream, hot

Directions

In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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