Mulligatawny Soup I recipe

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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

  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.

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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