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.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
223 Calories
Recipe Instructions
Step 1
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.
Step 2
Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
Step 3
Just before serving, stir in hot cream.
Ingredients
¼ cup butter
1 ½ tablespoons all-purpose flour
½ cup chopped onion
2 stalks celery, chopped
salt and ground black pepper to taste
1 pinch dried thyme
4 cups chicken broth
1 skinless, boneless chicken breast half - cut into cubes
