Description
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.
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
Instructions
- Melt butter in a large soup pot over medium heat. Add onions
- celery
- and carrot and sauté until soft
- 5 to 7 minutes. Add flour and curry
- and cook 5 more minutes
- stirring frequently. Add chicken broth
- mix well
- and bring to a boil. Reduce heat and simmer for about 30 minutes.
- Add apple
- rice
- chicken
- thyme
- salt
- and pepper. Simmer until rice is tender
- 15 to 20 minutes.
- Just before serving
- stir in hot cream.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6