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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup is from The Thompson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Onion, finely diced
3 stalks Celery, finely diced
1/4 cup Butter or vegetable oil
1/4 cup Rice or wheat flour
1 cup Cooked, chicken diced (0.5 cm)
1 Apple, peeled and diced (0.5 cm)
1/4 cup Rice or 1/2 cup cooked rice
1/4 tsp Salt
1/2 cup Cream
1 Bay leaf
3 tbsp Curry powder
4 cups Chicken stock
Directions:
Directions:
Heat up saucepan with the oil or butter (medium heat). Sautee the celery, onion and curry powder until onions become clear.

Add the flour and stir to absorb the oil. Let cook for 4 minutes stirring occasionally. Next, whip in the "cold" chicken stock. Make sure it is cold or you will get lumps. Bring to a boil.

Reduce heat and add rice, apple, bay leaf, salt. Simmer for 1/2 hour.

Add chicken and cream. Bring back to a simmer, adjust seasoning (salt & pepper) then serve.

Serves 4
Number Of Servings:
Number Of Servings:
4

 

 

 

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