Mulligatawny Soup ( Chicken ) |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
I found this recipe in our local newspaper and have since made it several times. It's great if you have left over chicken. Now, instead of making my usual chicken soup, I always choose to make this instead. Ingredients:
6 tablespoons butter, divided |
2 medium carrots, diced |
2 celery ribs, diced |
3 garlic cloves, minced |
2 large onions, diced |
1 granny smith apple, peeled & diced |
3 tablespoons flour |
2 teaspoons curry powder |
1/2 teaspoon ground nutmeg |
2 teaspoons tomato paste |
6 cups chicken broth |
1 bay leaf |
1 cup diced cooked chicken (can add more if you like) |
3/4 cup cooked rice |
salt |
cayenne pepper |
1/4 cup heavy cream |
Directions:
1. Melt 4 tbsp butter in large saucepan. Add carrots, celery, garlic, onions & apples. Cook, stirring frequently, about 10 minute.
2. Add remaining 2 tbsp butter. Stir the flour, curry & nutmeg together & add to pot. Turn heat to low & cook the mixture, stirring occasionally, 3 to 4 minutes.
3. Stir in tomato paste, chick broth & bay leaf. Turn heat to med & bring mixture to boil. Partially cover, reduce heat & simmer 30 minutes.
4. Stir in chicken, rice, salt & cayenne pepper.
5. Cook 15 minutes longer. Taste for seasoning. Just before serving, stir in the cream.
|
|