Mulligatawny Soup I

Mulligatawny Soup I

Mulligatawny Soup I

  • Prep

    20 m

  • Cook

    1 h

  • Ready In

    1 h 20 m

Recipe By:Lise P.
“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

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

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