Mulligatawny Soup I Recipe

Ingredients
<br>- ½ cup chopped onion
<br>- 2 stalks celery, chopped
<br>- 1  carrot, diced
<br>- ¼ cup butter
<br>- 1 ½ tablespoons all-purpose flour
<br>- 1 ½ teaspoons curry powder
<br>- 4 cups chicken broth
<br>- ½  apple, cored and chopped
<br>- ¼ cup white rice
<br>- 1  skinless, boneless chicken breast half - cut into cubes
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 1 pinch dried thyme
<br>- ½ cup heavy cream, heated
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
<br>step 3: When serving, add hot cream.
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Ingredients
- ½ cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple, cored and chopped
- ¼ cup white rice
- 1 skinless, boneless chicken breast half - cut into cubes
- salt to taste
- ground black pepper to taste
- 1 pinch dried thyme
- ½ cup heavy cream, heated

Directions
step 1: 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.
step 2: Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
step 3: When serving, add hot cream.

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