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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The name Mulligatawny comes from 2 oriental Indian words meaning '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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