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.
Ingredients
- onion: 0.5 cup (chopped)
- celery: 2 stalks (chopped)
- carrot: 1 piece (diced)
- butter: 0.25 cup
- all-purpose flour: 1.5 Tbsp
- curry powder: 1.5 tsp
- chicken broth: 4 cups
- apple: 0.5 piece (chopped)
- white rice: 0.25 cup
- skinless, boneless chicken breast half: 1 piece (cut into cubes)
- thyme: 1 pinch (dried)
- salt and ground black pepper: 0 piece (to taste)
- heavy cream: 0.5 cup (heated)
Metric Conversion
Stages of cooking
-
Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sautГ© 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.
