Name: Mulligatawny Soup I recipe
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

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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

Nutrition Info

222.8 calories carbohydrate: 13.5 g cholesterol: 62.2 mg fat: 15.8 g fiber: 1.4 g protein: 6.9 g saturatedFat: 9.5 g servingSize: - sodium: 733.9 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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