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Recipe courtesy of Judy Miles

Show: Diners, Drive-Ins and Dives

Episode: Diners Times Three

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Total:: 1 hr 15 min
Prep:: 15 min
Cook:: 1 hr

Yield:: 4 to 6 servings

Level:: Easy

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

My Private Notes

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