Recipe courtesy of Judy Miles
Mulligatawny Soup
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 to 6 servings
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.
