Thursday, July 17, 2008

Mulligatawny Soup

I know it's the middle of summer, but I made this at the end of May when we had that freakish cold week. It was fabulous. Chad and the boys devoured problem. I do love Indian food and this is a good recipe to start with if you're not sure. I used cooked rice that was left over from another recipe instead of waiting for it to cook in the recipe. Oh, and you have to cook the chicken ahead of time too...that's unclear in the recipe. Also, I don't think the cream added much to the recipe, so it's definitely optional.

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

1. 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.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

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