Prep 20 m Cook 1 h Ready In 1 h 20 m
“The name Mulligatawny means ‘pepper water’, and curry is the particular ingredient that gives this incredible soup such a delicious flavor…so I’m told. This old recipe was given to me long ago.”
Ingredients
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half – cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
Directions
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
Ingredients
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- 1/4 cup butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 4 cups chicken broth
- 1/2 apple, cored and chopped
- 1/4 cup white rice
- 1 skinless, boneless chicken breast half - cut into cubes
- salt to taste
- ground black pepper to taste
- 1 pinch dried thyme
- 1/2 cup heavy cream, heated
Instructions
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
Notes
Prep: 20 mins Cook: 1 hr Total: 1 hr 20 mins Servings: 6 Yield: 6 servings
