Recipe courtesy of Judy Miles

Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
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

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Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 4 to 6 servings

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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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Judy Miles, owner of The Little Depot Diner, Peabody, MA