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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When I was a boy, my father frequently traveled to India on business. He brought back many curry recipes, but mulligatawny was the family favorite...and still is! Ingredients:
1 can (19 ounces) lentil soup |
1 can (11 ounces) condensed tomato rice soup, undiluted |
1-1/2 cups water |
1 cup cubed cooked chicken |
1 medium onion, chopped |
2 teaspoons curry powder |
2 bay leaves |
1/2 to 1 teaspoon hot pepper sauce |
1/4 teaspoon coarsely ground pepper |
Directions:
1. In a 3-qt. saucepan, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves before serving. Yield: 6 servings.
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