Mulligatawny Soup I Recipe

Name: Mulligatawny Soup I
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
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

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

PREP TIME 20m	COOK TIME 1h	TOTAL TIME 1h20m
YIELD 6 servings

Instructions

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.

Dinner Lunch Soups