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
- chopped onion : 0.5 cup
- celery, chopped : 2 stalks
- carrot, diced : 1 piece
- butter : 0.25 cup
- all-purpose flour : 1.5 Tbsp
- curry powder : 1.5 tsp
- chicken broth : 4 cups
- apple, cored and chopped : 0.5 piece
- white rice : 0.25 cup
- skinless, boneless chicken breast half - cut into cubes : 1 piece
- dried thyme : 1 pinch
- salt and ground black pepper to taste : 0 piece
- heavy cream, heated : 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
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Just before serving, stir in hot cream. TheBritishBaker
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