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MULLIGATAWNY SOUP Recipe

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This recipe for MULLIGATAWNY SOUP is from BEST RECIPIES FROM TWO SISTERS AND A HUSBAND 2ND ADDITION, 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:  
1/2 cup chopped onion
2 stalks celery (with tops) chopped (I use more)
1 carrot diced (I use more)
1/4 cup butter

1 1/2 Tablespoons flour
1 1/2 teaspoons curry powder (hot if available)

4 cups chicken stock
1/2 apple chopped
1/4 cup rice (I use brown rice already cooked)
1 skinless boneless chicken breast into cubes (I use more)
salt and pepper to taste
1 pinch dried thyme
1/2 cup heavy cream
Directions:
Directions:
Saute' onions, celery, carrot and butter in large pot. Add flour and curry
and cook 5 more minutes. Add chicken stock, mix well, and bring to a
simmer for about 1/2 hour.
Add apple, rice, chicken, salt,pepper, and thyme. Simmer 15 to 20 minutes
or until rice is done.
Add cream just before serving
Six servings (our family maybe four)
Personal Notes:
Personal Notes:
I got this recipe from my sister Marcy who got it from her daughter Lindy. Served with a loaf of crusty bread it is wonderful.

 

 

 

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