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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By gegeist
Palmer, Alaska
on September 05, 2012
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So delish!!! Made it before a major storm hit to keep us warm, it was perfect and really hit the spot. I added potatoes to it to make it a bit more hearty, and was heavy handed on the curry. Next time I will chop my viggies a bit larger, but the taste is incredible!
By CBelle1
Richmond
on May 28, 2012
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This is a traditional South INDIAN soup. The title MULLIGATAWNY means "Pepper water". And the star of this soup is pepper & cumin. The curry powder has nothing to do here. IT IS LIKE adding Italian seasoning to broth & vegetables and calling it Minestrone. FUNNY. It is basically a clear soup. Nothing wrong here but I insist that they change the name of this soup ATLEAST!! AND IT IS TOTALLY VEGETARIAN & VEGAN.......No chicken or rice or flour or even stranger apples !!!!!!!!
By Peta Johnson
on April 22, 2012
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First time of making and this soup is amazing, very easy to make and even easier to eat!! We added a little more curry powder and some chopped garlic. First curried anything we've ever made.......Fantastic start. We're reviewing this from the UK. Keep the excellent programmes and recipes coming over the water Guy. Many thanks.
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