Recipe

Mulligatawny Soup III

Name: Mulligatawny Soup III
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
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; 1 pinch dried thyme; salt and ground black pepper to taste; ½ cup heavy cream, heated

Mulligatawny soup means "pepper water," and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I'm told. This old recipe was given to me long ago.

Prep 20mCook 60mTotal 80mServes 6

Ingredients

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Instructions

1
Gather all ingredients.
2
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.
3
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.
4
Just before serving, stir in hot cream.
5
Serve and enjoy!

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